This is not regular pea soup.
It is thick.
And it looks like baby poop.
I would know.
But, heavens, is it good.
There are only certain kinds of dry legumes that you don't have to soak overnight.
Split peas are one of them.
This soup takes about an hour and a half but you eat about a half a cup and you are full.
(Ok, maybe a bit more...)
It's so filling and super nutritious!
Warm and comforting for the getting-colder-months but won't add to your waistline.
Split Pea Soup
Adapted from Ina Garten.
1/2 cup chopped yellow onions
1 clove garlic, minced
2 tablespoons good olive oil
1/2 teaspoon dried oregano
Scant teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup diced carrots (2 to 3 carrots)
1/2 cup diced red boiling potatoes, unpeeled (1 small)
1/2 pound dried split green peas
4 cups chicken stock
In a medium Dutch oven over 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, 1/2 of the split peas, and the chicken stock. Bring to a boil, then simmer uncovered for 40 minutes.
Add the remaining split peas and about a cup of water and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to prevent sticking.
With an immersion blender, (or stick in a regular blender) blend until smooth and creamy.
Taste for salt and pepper. Serve hot and enjoy!