This soup is an adaptation of a recipe from Ina Garten from The Barefoot Contessa Cookbook. Of course, Ina’s version isn’t vegetarian, she uses chicken stock. I’ve also cut down on the oil as well. I prefer Yukon gold potatoes’ flavor over the white varieties; use your favorite, if you prefer.
Split Pea Soup is one of our winter staple soups. Its hearty enough for a cold evening and yet you don’t feel stuffed, just pleasantly full. The potato gives it staying power. I have found that for those new to vegetarianism, or veganism, feeling full can be an adjustment at first. The carrots add a dimension that brings the taste from simple to gourmet. Its wonderful served with hot french bread or cornbread.
- 1 cup chopped white onions
- 2 teaspoons garlic, minced
- 3 tablespoons grape seed oil
- 1/2 teaspoon dried oregano
- 1 cup chopped carrot
- 1 cup chopped Yukon gold potato (or your favorite variety)
- 2 cups dried split green peas, rinsed
- 8 cups vegetable broth
- Salt and pepper to taste
In a large stockpot: grape seed, or olive oil, onions, garlic, oregano and sauté on medium heat for about 12 minutes, or until onions are translucent.
Add the carrots, potatoes, half the split peas, and vegetable stock. Bring to a boil, then reduce to a simmer, simmer uncovered for 40 minutes. Skim off the foam while cooking–I have found that rinsing the split peas reduces this issue. Stir frequently to prevent sticking or burning on the bottom. Add the remaining split peas and continue to simmer for an additional 40 minutes, or until all the peas are soft.
Salt and pepper to taste.
Serve hot with cornbread or french bread.
Copyright ElleVeg 2013