Split pea soup

Ingredients

• 1 yellow onion
• 2 garlic cloves, minced
• 2 tbsp olive oil
• ½ tsp dried oregano
• 1 bay leaf
• 1 tsp salt
• 1 tsp pepper
• 2 cups carrots, diced
• 2 cups red or white potatoes, peeled and chopped
• 1 lb dried split green peas
• 8 cups vegetable broth

Utensils

• Large soup pot
• Wooden spoon
• Blender or food processor
• Ladle

Information

• Cost: $
• Prep & cook time: ~1 hour
• Yield: 6 servings (≈350 g each)

Preparation Method

1. Heat olive oil in a large pot over medium heat. Add onions, garlic, oregano, salt, and pepper. Sauté until onions are translucent.
2. Add bay leaf, carrots, potatoes, split peas, and vegetable broth. Bring to a boil.
3. Reduce heat and simmer uncovered for 45–55 minutes, until peas are soft.
4. Remove bay leaf. Purée about 2 cups of the soup in a blender and return to the pot.
5. Adjust salt and pepper to taste. Serve hot.