Description
Split pea soup is a versatile, nutritious, and delicious dish that can be enjoyed year-round.
Ingredients
Scale
- 1 yellow onion, chopped
- 1 tablespoon olive oil
- 1 large garlic clove, minced
- 1/4 teaspoon dried oregano
- 1/8 teaspoon dried marjoram
- 1/8 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon salt
- Pinch of cayenne
- 4 cups vegetable stock
- 3/4 cup chopped carrots
- 3/4 cup chopped potato
- 1 cup dried split peas (presoak in water for 4–6 hours or overnight)
- 1/2 cup fresh spinach (optional)
Instructions
- In a medium size pot sauté the chopped onion with olive oil until the onion is slightly translucent. Add the minced garlic and cook for 1-2 more minutes.
- Next add the seasonings (oregano, marjoram, thyme, bay leaf, salt, and cayenne). Pour in the vegetable stock and add the carrots, potatoes, and split peas.
- Cook covered for 45-55 minutes until the peas are tender. Enjoy with bread, crostini, or drop biscuits!
Notes
- For a greener and more appetizing color, blend 1/2 c fresh spinach with a little of the soup broth and then add to the soup. You will be amazed at the color difference.
- Remember to remove the bay leaf and discard before serving. It is also a good idea to rinse the split peas thoroughly before adding to the soup.