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Mama’s Kitchen: Split Pea Soup with Vegetables

split pea soup
Vegetable soup has been getting me through my annual cleanse. It’s nutritious, filling and delicious – it’s true, soup is good food. Since I’ve been eating mainly soup I’ve been looking for new recipes and wanted to update my old standby Split Pea Soup. I found this version by Ina Garten that she calls Parker’s Split Pea Soup. It’s one of the easiest soups you could make and very hearty. One bowl of this soup and you will definitely be satisfied. Pair it with a light salad and dinner is served!


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)
1 cup medium-diced red boiling potatoes, unpeeled (3 small)
1 pound dried split green peas
8 cups chicken stock or water

Over medium heat, sauté the onions and garlic with the olive oil, oregano, salt and pepper in a 4-quart stock pot. Sauté until the onions are translucent (not brown) about 10-15 minutes. Next, add the carrots, potatoes, the split peas, and chicken stock and bring to a boil. Once it boils, lower the heat and simmer uncovered for 40 minutes. While cooking, skim off the foam that forms on the top and stir frequently to prevent any sticking to the bottom of the pot. Add salt and pepper to taste and serve hot.

Buon appetito!

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