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1. This soup is delicious left over, but will thicken considerably by the next day. When reheating, add an additional cup or two of stock (or water).
2. Stove Top Instructions:
Follow instructions for sauteing above, but in a soup pot on the stove. Add remaining ingredients as instructed, bringing all to a simmer before securing the lid and cooking for 30-45 minutes. Follow remaining instructions as above.
2 Tbsp pastured bacon drippings if you have them, or pastured ghee (I buy this ghee)
1 cup chopped yellow onions
4 large cloves garlic, minced or pressed
1½ cups chopped carrots
2½ tsp sea salt (I buy this sea salt)
1 tsp ground black pepper
½ teaspoon dried oregano
1 pound dried split peas
1 pound cooked Northern beans (or one can), pureed (I have a tiny food processor I used to make baby food that works perfectly, or you could use a blender)
8 cups chicken stock (homemade is best)
Optional garnish: creme fraiche or sour cream, fresh parsley sprigs
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1st Keep
 Shirley_Pheasant
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