Gluten Free Split Pea Soup Recipe

She loves to make soup--especially cream of yesterday. - Milton Berle

Split Pea Soup Recipe

Ingredients

1 medium yellow onion/1 cup/150g, chopped
2 cloves garlic, minced
2 tablespoons/30ml good olive oil
1/2 teaspoon/2ml dried oregano
1 1/2 teaspoons/7ml/9g Sea Salt
1 teaspoon/5ml/3g freshly ground black pepper
2 cups dic/128g diced carrots (3 to 4 carrots)
1 cup/122g diced red boiling potatoes, unpeeled (3 small)
1 pound/450g dried split green peas
2 quarts/2 liters chicken stock or water

In a 4-quart/4 liter 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, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.

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