Split Pea Soup

This is the best recipe for Split Pea Soup…if I do say so myself! Try it and see if you agree!


2 cups chopped yellow onions (2 onions)
1 tablespoon minced garlic (3 cloves)
1/4 cup good olive oil
1 teaspoon dried oregano
1 tablespoon kosher salt
2 teaspoons freshly ground pepper
5 carrots
2 cups medium -diced red boiling potatoes, unpeeled (6 small)
2 pounds dried split peas, rinsed
10-12 cups vegetable broth


In an 8 quart stockpot on medium heat, sauté the onions and garlic with the olive oil, oregano, salt and pepper until the onions are translucent, 10-15 minutes. Add the carrots, potatoes, split peas and mix well. Pour in the veggie broth and bring to a boil. Then decrease the heat to simmer, cover the pot and continue to simmer for another 40 minutes, or until all the peas are soft. Purée with handheld or regular blender. Taste for salt and pepper. Serve hot.


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Lesley Wolman

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