Split Pea Soup with Potatoes
- Dairy Free
- Gluten Free
Why we love it:
- 1 Yellow Onion
- 2 cloves Garlic (minced)
- 2 cups Carrot (about 2 carrots, using more or less is ok!)
- 1 Tablespoon Extra Virgin Olive Oil
- 11⁄2 teaspoons Kosher Salt
- 1⁄2 teaspoon Black Pepper (freshly ground)
- 4 ounces Ham (or bacon - optional, keep it vegetarian by omitting this)
- 8 cups Stock (chicken, vegetable, or just use water)
- 1 pound Green Split Peas (dried)
- 1⁄2 pound Red Skinned Potatoes (russet, yukon, or whatever you have!)
- 1⁄4 teaspoon Dried Oregano
- 1⁄2 Lemon (juiced)
Dice the onion, mince the garlic, and dice the carrot.
Place a large, heavy bottomed stockpot over medium heat and add the oil. Add the onions, garlic, carrots, salt, and pepper (if using ham, add it in now). Sauté for about 5 minutes, then add the stock (or water) and the split peas. Turn it up to high to bring it quickly to a boil.
Wash the potatoes and cut into a very small dice, aim for cubes that are about ⅓” at the largest.
When the stock is boiling, add the potatoes and return to a boil. Then, stir well and turn down to a medium and a steady simmer. Add the oregano.
3. JUST COOK
Every so often, return and stir. Cook until the potatoes and split peas are tender and the soup has thickened up - it will take about 30 - 35 minutes.
Finish up with the juice of ½ a lemon and another pinch of salt as needed.
Serve in large bowls.
This soup freezes very well and will last a week in the fridge. After it cools, it will thicken up, so if desired, add more water or stock while reheating.