split pea soup with potato

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Split Pea Soup with Potato

 

Recipe By :Ina Garten

Serving Size : 12 Preparation Time :0:00

Categories : Soups and Stews

 

Amount Measure Ingredient -- Preparation Method

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2 cups chopped yellow onions (2 onions)

1 tablespoon minced garlic (3 cloves)

1/4 cup good olive oil

1 teaspoon dried oregano

1 tablespoon kosher salt

2 teaspoons freshly ground black pepper

4 cups medium-diced carrots (6 to 8 carrots)

2 cups medium-diced red boiling potatoes -- unpeeled (6 small)

2 pounds dried split green peas

16 cups vegetable broth or water

 

In an 8-quart stockpot on medium heat, sauté the onions and garlic with the

olive oil, oregano, salt and pepper until the onions are translucent, 10 to 15

minutes. Add the carrots, potatoes, 1 1/2 pounds of split peas, and chicken

stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam

while cooking. Add the remaining split peas and continue to simmer for another

40 minutes, or until all the peas are soft. Stir frequently to keep the solids

from burning on the bottom. Taste for salt and pepper. Serve hot.

 

 

Source:

" The Barefoot Contessa Cookbook (1999 Potter) "

 

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Per Serving (excluding unknown items): 348 Calories; 6g Fat (13.9% calories from

fat); 20g Protein; 57g Carbohydrate; 22g Dietary Fiber; 0mg Cholesterol; 508mg

Sodium. Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 1

Fat.

 

NOTES : Vegetable broth was substituted for the recommended chicken stock or

water. Nutr. Assoc. : 2679 20130 986 0 0 0 20023 421 5096 1582

 

 

 

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