This amazing recipe is a slightly adapted version of Ina Garten’s and it’s the first soup I learned to make. It’s still one of my all time favorites! It’s delicious and super easy to prepare! The healthy ingredients yield a nutrient-dense meal filled with dietary fiber, which keeps you full, potassium, which supports metabolism and helps regulate blood pressure and vitamin K, which maintains your health by helping your body respond to injury. I love to freeze leftovers in glass mason jars in serving sized portions for quick family meals. You can view the original recipe here: http://www.foodnetwork.com/recipes/ina-garten/parkers-split-pea-soup-recipe.html
- 1/8 cup olive oil
- 2 cloves garlic, minced
- 1 cup chopped yellow onion
- 2 cups chopped carrots (3-4 carrots)
- ½ teaspoon dried oregano
- 2 teaspoons sea salt or kosher salt
- 1 teaspoon freshly ground pepper
- 1 cup medium-diced red boiling potatoes (about 4 small potatoes)
- 10 cups Chicken or Vegetable Broth
- 1 pound dried split green peas
- Parsley for garnish (optional)
- Place olive oil into a large 4 or 6 quart Dutch oven and set over medium heat. Once hot, add the onion, garlic, oregano, salt and pepper and sweat until onions are translucent, approximately 10-15 minutes.
- Add the carrots, potatoes, ½ pound of the split peas and chicken stock. Bring to a boil, then simmer uncovered for 45 minutes.
- Add remaining split peas and continue to simmer for another 45-60 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom.
- If you prefer your soup thinner you can add a little more stock.
- Add more salt and pepper to taste.
- Garnish with parsley (optional) and enjoy!