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  • Published Dated: December 5, 2013
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Split Pea Soup

 

 

 

 

 

 

This is a very comforting meal when it’s cold outside.  I love to cook up plenty for lunch for a few days as well.

Ingredients:

  • •  1 medium red onion, chopped fine
  • •  2 cloves garlic, minced
  • •  2 Tbsp extra-virgin olive oil
  • •  ½ tsp dried oregano
  • •  ½ tsp dried chives
  • •  ½ tsp sea salt
  • •  ½ tsp ground black pepper
  • •  2 cups diced carrots
  • •  1 cup unpeeled, chopped red potatoes
  • •  1 cup canned white beans, rinsed well (Option: another variety of beans)
  • •  1-1/2 cups dried split green peas
  • •  4 cups Pacific organic chicken broth
  • •  4 cups water

Directions:

  1. In a large stockpot over medium heat, warm olive oil and then add the onions and garlic.  Sauté until onions are translucent, about 8 to 10 minutes.
  2. Add oregano, chives, salt, pepper, carrots, potatoes, split peas, broth, and water.  Bring to a light boil and then simmer uncovered for 60 minutes or until the peas are soft, stirring frequently to keep the solids from burning at the bottom of the pot.
  3. Add additional seasonings or meat, such as ham, to meet your taste preferences. Serve with an open-faced sandwich or a pita and you’ve got a delicious meal.

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