I ran into split pea soup accidentally, when I was still battling menstrual cramps and trying to find foods I could eat.
I’ve always loved peas and figured that I’d like split pea soup too when I ordered it at a restaurant.
The taste did not disappoint. The soup left me feeling satisfied, with less abdominal pain. However, I didn’t want to have to buy split pea soup every time I wanted it, so I decided to try making it — adding ingredients that worked and removing those that didn’t.
I often make several servings so it’s ready throughout the week, but feel free to half the recipe if you’d like to try it first. You can also double it if you’re feeding your family or want to eat it for lunch or dinner a few times a week.
Hearty Split Pea Soup Recipe
Equipment
- large frying pan or dutch oven
Ingredients
- 1 lb dried split green peas
- 4.5 cups vegetable stock organic; add 1.5 more cups for less chunky soup
- 2 cups chicken stock low sodium
- 1 onion chopped
- 1 tsp minced garlic
- ½ tsp dried oregano
- 1 tsp salt or to taste
- 1 tsp pepper or to taste
- 2 russet potatoes diced
- 1 cup carrots diced
- 1 tbsp olive oil
Instructions
- Sauté the onions and minced garlic with olive oil for 7-10 minutes until the onions are translucent.
- Meanwhile, peel, dice, wash and drain the potatoes. Set aside.
- Add salt, pepper and oregano to the minced garlic and onion mixture and continue cooking.
- Add chicken stock, diced potatoes, diced carrots and split peas. Stir together.
- Bring to a boil, then lower the heat and simmer for 45 minutes.
- Stir frequently and continue cooking until the potatoes and peas are tender.
- Remove from the heat and serve. Soup will thicken up.
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