A winter favorite. Hearty and full of veggies. A great pantry staple for throwing together when you’re running low on produce.
Ingredients, main soup:
- 1 large yellow onion, chopped
- garlic powder
- olive oil
- 1/2 teaspoon dried oregano
- salt
- black pepper
- 1 pound dried split peas, rinsed and picked through
- 2 quarts chicken stock (or vegetable stock for a vegetarian option), add more liquid for a more brothy soup
- bread (included for the shopping list, optional)
Optional additions:
- 2 medium diced carrots or 1 large sweet potato
- cubed ham (better with carrots than sweet potatoes or by itself)
- 1-2 red potatoes or gold potatoes, diced
- spinach, tossed in at the end
- lemon zest for a brighter flavor, great with spinach and gold potatoes
Directions:
- In a stockpot on medium heat, saute the onions in olive oil until translucent.
- Add the garlic powder, oregano, salt, and pepper. Stir to mix.
- Add the chicken stock, split peas, and everything else you want to put in. If you want your potatoes a bit firmer, wait about 20 minutes after simmering before adding in.
- Simmer for about 80 minutes. After the first 40 minutes, you will need to stir frequently to keep the soup from burning on the bottom.
- At some point it will begin to foam—you can skim the foam off the top if you wish, or stir it back into the soup.
- Optional Helene note: add half of the split peas and add the remainder after 40 minutes for added texture/crunch.
Optional toppings:
- a drizzle of nice olive oil
- lemon zest
- a pinch of paprika for color or Hungarian paprika for spice
yikesadoodle! 