Split Pea Soup
A thick and creamy vegetarian split pea soup with small chunks of potatoes and carrots. This soup is perfectly hearty and comforting for any cold weather day. It's also delicious year round!!! Serve it with some Parmesan Garlic Toasts.
Servings: 6
Ingredients
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 2 Tbsps olive oil
- 1 tsp dried oregano
- 2 tsps salt
- 1 tsp ground black pepper
- 2 cups (about 4 medium) carrots, peeled and diced
- 1 ½ cups (about 2 medium) red potatoes, unpeeled and diced
- 1 lb (454 g) dried split peas, set aside ½ cup (120.5 g)
- 8 cups (64 oz/ 1814.4 g) vegetable or chicken stock
Instructions
- In a 6-quart Dutch oven or large stockpot, heat the olive oil over medium heat. Add the onions, garlic, oregano, salt, and pepper; cook for about 10 minutes or until the onions have softened. Add the carrots, potatoes, split peas (minus the reserved ½ cup), and stock. Keep uncovered, bring to a boil, and simmer for 40 minutes.
- Stir in the reserved ½ cup. Simmer uncovered, stirring frequently, for another 40 minutes or until the peas are soft. Taste for seasoning; add more salt and ground black pepper, if needed. Serve with Parmesan Garlic Toasts. Recipe adapted by The Barefoot Contessa.
Notes
- TO MAKE PARMESAN GARLIC TOASTS: Preheat the oven to 350°F and line a baking sheet with a silicone mat or piece of parchment paper.
- Slice a baguette into the size and amount of toasts desired.
- Toast in oven for about 4 minutes.
- Cut a garlic clove in half and rub each toast with a little of the open half of the garlic clove.
- Drizzle each toast with olive oil and sprinkle with shredded Parmesan cheese.
- Toast in the oven for about 4-5 more minutes or until the cheese is melted.
- Sprinkle with dried parsley and serve with soup.