Split Pea Soup
Ingredients
- ¼ cup olive oil
- 1 cup chopped onions
- 3 cloves chopped garlic
- 1 tsp. dried oregano
- 2 tsp. kosher salt
- 1 tsp. fresh ground black pepper
- 2 cups diced carrots
- 1 cup diced celery
- 1 cup diced yellow potatoes, skin on
- 1 lb. dried split peas sort and rinsed
- 4 cups chicken stock/vegetable stock
- 4 cups water
- 2 packets Sazón Goya without Annatto (optional)
- chopped fresh mint for garnish
Preparation
- In a large soup pot heat olive oil over medium and add onions, carrots, celery garlic, oregano, salt and pepper
- Cook until onions are softened
- Add potatoes, split peas, stock and water
- Bring to a boil and simmer for an hour
- Stir occasionally to keep vegetables from sticking to bottom of pot
- Adjust seasonings, if needed add 2 packets of Sazón Goya without Annatto
- If you would like a creamier soup, use immersion blender in one section of pot, then stir in with soup
- If you would like a thinner soup, add hot water half cup at a time
Notes
Garnish with chopped fresh mint and croutons.
Category
Soups