Soup week continues! Ever so grateful my dear husband was craving soup last week, we whipped up another batch, this time with split peas. I love this soup on a cold night. Our weather is just starting to turn to true fall and the texture and classic flavors here are so comforting. I left out the meat options this time, since I’m still feeling a bit unwell, but it was delicious as always. Next time if we go a little hardier I may add the classic ham pieces or maybe a little kielbasa for some kick!
Split Pea Soup
adapted from the barefoot contessa
1 1/2 medium yellow onions, chopped
2 large stalks celery stalks, chopped
2 cloves garlic, minced
1/8 cup good olive oil
1/2 teaspoon dried oregano
1/2 teaspooon ground thyme
1-1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3-4 medium carrots, diced
4 small red boiling potatoes, unpeeled and diced
1 pound dried split green peas
8 cups chicken stock (or vegetable stock)
In a 4-quart stockpot on medium heat, saute the onions and celery with the olive oil, oregano, thyme, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas, garlic and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes.
Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Salt and pepper to taste. Serve hot.
image via my iphone