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Prep Time: 0 Minutes Cook Time: 80 Minutes |
Ready In: 80 Minutes Servings: 10 |
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This is the classic split pea lentil soup. It freezes really well. Ingredients:
2 cups yellow onions, chopped |
3 cloves garlic, minced |
1/4 cup olive oil |
1 teaspoon oregano |
1 tablespoon salt |
2 teaspoon pepper |
4 cups carrots, medium diced (6-8 carrots) |
2 cups potatoes, boiling red unpeeled diced, about 6 small |
2 lbs. dried split green peas |
16 cups chicken stock |
2 cups smoked ham, diced |
Directions:
1. In a large stock soup pot on medium heat saute the onions and garlic in the olive oil with the oregano, salt and pepper until the onions are translucent.
2. Add the carrots, potatoes, 3/4 of the peas and the chicken stock.
3. Bring to a boil and simmer uncovered for 40 minutes skimming off the foam.
4. Add the rest of the peas and the ham and simmer for another 30- 40 minutes stirring frequently so things don't burn to the bottom. (Check the peas for doneness so they still have texture.)
5. Taste for salt and pepper and serve.
6. If reheating from freezing add a bit off water to thin it out.
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