I know I keep saying I’m not a soup person, but I must be given how often I’ve made it recently. I love this recipe because I threw everything into one pot, retreated to the living room for a Law & Order marathon (I really miss Lenny), then returned to the pot and it was basically done! In the words of Queen Ina, “how easy is that?” This recipe was surprisingly flavorful and hearty for the small number of simple ingredients. Also it makes great leftovers – you just want to keep some additional chicken stock on hand as the soup gets pretty thick in the fridge.
1 cup chopped yellow onions
2 cloves garlic, minced
1/8 cup good olive oil
1/2 tsp dried oregano
1-1/2 tsp kosher salt
1 tsp freshly ground black pepper
2 cups medium-diced carrots (3 to 4 carrots)
1 cup medium-diced red boiling potatoes, unpeeled (3 small)
1 pound dried split green peas
8 cups chicken stock
Prep: 10 minutes
Cook: 1 hour 30 minutes
In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes.
Add the carrots, potatoes, the split peas, and chicken stock.
Bring to a boil, then simmer uncovered for 1 1/2 hours. And don’t fret – it looks super watery like the picture below at first but as it cooks it gets thick, creamy and delicious!
Skim off the foam while cooking. Stir frequently to keep the solids from burning on the bottom – really don’t ignore this step! Taste for salt and pepper. Serve hot.
Original recipe here!