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.
Ingredients
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
Directions
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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