Hearty and delicious, this split pea soup makes for an excellent addition to a chilly Winter evening meal; or serve on its own for a light, cozy lunch. Share the bounty with friends and family. This Meatless Monday Recipe feeds a crowd!
My extended family loves to hear there’s a batch of this split pea soup simmering on the stove. I give away pint after pint, and still have plenty for our own household. And it freezes beautifully! It’s normal for this soup to thicken; add a little water or stock to correct. Top with a large, crispy, cheesy crouton for a delicious and impressive presentation!
2 cups chopped yellow onions
1 tablespoon minced garlic
¼ cup olive oil
1 teaspoon dried oregano
1 tablespoon kosher salt
2 teaspoons freshly-ground black pepper
4 cups medium-diced carrots
2 cups medium-diced red potatoes, unpeeled
2 pounds dried split green peas
16 cups vegetable broth
In an 8-quart stockpot on medium heat, saute՛ the onions and garlic along with the olive oil, oregano, salt and pepper until the onions are translucent. Add the carrots, potatoes, 1 ½ pounds of split peas, and vegetable stock. Bring to a boil, simmering uncovered for 40 minutes. Skim away the foam while cooking. Add the remaining split peas, and continue to simmer for an additional 40 minutes, or until all peas are softened. Stir frequently to prevent scorching. Adjust the seasonings.
Contributed by Nikela volunteer Laurie Glass