(S) Split Pea Soup
(S) Split Pea Soup
By: Rachel's Tea
Info
Info
Servings
5-6
Prep-Time
-
Coock-Time
-
Cal/serving
158
Ingredients
- Yellow onions (chopped) 1 cup
- Garlic cloves (minced) 2
- Olive oil (good) 1/8 cup
- Oregano (dried) 1/2 tsp
- Kosher salt 1 -1/2 tsp
- Ground black pepper (fresh) 1 tsp
- Carrots (diced, 3-4 carrots) 2 cups medium
- Green peas (dried split) 1 pound
- Chicken stock (or water) 8 cups
- Red boiling potatoes(diced, unpeeled (3 small)) 1 cup medium
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Method
- In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes.
- Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock.
- Bring to a boil, then simmer uncovered for 40 minutes.
- Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft.
- Stir frequently to keep the solids from burning on the bottom.
- Taste for salt and pepper. Serve hot.
