Sunday, May 5, 2013

Split Pea Soup

Recipe from The Barefoot Contessa Cookbook
Adapted and Husband-Tested in Alice’s Kitchen

This is not a gloppy green concoction of fairy tale porridge.  This is a very tasty, healthful and hearty meatless soup, perfect for MeatlessMonday. It takes less than an hour to prepare and most of that time is non-active time on your part while the soup simmers away. Just one cup of boiled split peas contains only 231 calories and a whopping 16 grams of dietary fiber. Split peas are loaded with protein, vitamins and minerals too. Split peas are very economical and can be found in the bulk section at Lost River Market & Deli.

1 cup chopped yellow onions
2 cloves garlic, minced
1/8 cup good olive oil
½ teaspoon dried oregano or pizza seasoning
1½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
3-4 medium carrots, chopped
3 small red boiling or Yukon gold potatoes, unpeeled, chopped
2 cups dried split green peas, rinsed and drained
8 cups vegetable broth or chicken broth

In a 4-quart stockpot on medium heat, sauté the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent.
Add the carrots, potatoes, split peas, and broth.
Bring to a boil, then simmer covered for 30 minutes. Skim off the foam while cooking. Continue cooking about 10 more minutes or until the peas are tender. Stir occasionally to keep the solids from burning on the bottom.
Taste for salt and pepper. Serve hot.

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