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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 8 |
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This pea soup can be prepared vegetarian or with low sodium chicken stock. It is great with a thick piece of rye bread for a complete meal. Ingredients:
1 cup chopped yellow onions |
2 cloves garlic, minced |
1/8 cup good olive oil |
1/2 teaspoon dried oregano |
1-1/2 teaspoons kosher salt |
1 teaspoon freshly ground black pepper |
2 cups medium-diced carrots (3 to 4 carrots) |
3/4 cup of cooked barley |
1 pound dried split green peas |
8 cups of low sodium chicken stock or water |
Directions:
1. 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.
2. Add the carrots, all of split peas, and chicken stock.
3. Bring to a boil, then simmer uncovered
4. Skim off the foam while cooking.
5. simmer for about 60 minutes
6. when peas are soft use an immersion blender to puree peas, not too much just a bit to get thick
7. add cooked barley, kosher salt and pepper if needed
8. break out the rye bread and ladle i
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