Serves: 5
Total Calories: 35

1/3 cup cooked and dried split peas
2 tablespoons powdered milk
2 tablespoons shelf stable bacon or bacon bits
1 tablespoon diced dried carrot
1 tablespoon dried or freeze-dried hashbrowns (or mashed potatoes)
2 teaspoons low sodium chicken bouillon
1 teaspoon dehydrated onion
1 teaspoon dried parsley
1/2 teaspoon dried carrot powder
1/4 teaspoon dried garlic
1/4 teaspoon ground black pepper
1/4 teaspoon dried chives
2 cups water

AT HOME:
1. Pack all ingredients into gallon Ziploc bag.

AT CAMP:
1. Add boiling water to bag of dry mix; stir and let sit 15 – 30 minutes.

Insulated mug method:
1. Add boiling water to dry mix; seal container; let sit 15 – 30 minutes.

One pot method:
1. Add dry mix to boiling.

2. Remove from heat.

3. Let sit 15-30 minutes; in cold temperatures place into a cozy.

Fun Fact: The Appalachian Trail is the longest continuously marked footpath in the world.

Nutritional Facts:

Serves: 5
Total Calories: 35
Calories from Fat: 2

More Recipes from the In The Wild Chef Cookbook:
Beef Curry Noodle Bowl
Buckaroo Casserole
Buffalo Chicken Wraps
Camp Onion Rings
Camp Tiramisu
Carne Asada with Sherrie’s Cilantro Lime Rice
Curried Salmon Pilaf
Ginger Lemon Chicken
Grand Canyon Coleslaw
Grilled Onion Blossom
Grilled Pepper Provolone Flatbread Pizza
Mel’s Bow Tie Pasta
Pancake Toast
Pizza Biscuits
Ramen Pot Pie
Sassy’s Sweet and Sour Chicken
Sausage Ragu Penne Pasta
Slader Double Cheese Taters
Spaghetti Olio (Aglio E Olio)
Split Pea & Bacon Soup
Tanner’s Spam Fried Rice
Tuna Melt Wraps
Tuscan Stew (Sausage Zuppa)
Vegetarian Chipotle Chili
Wild Jalapeño Mushroom Salmon with Rice