This is my husband’s favorite soup- not only because it is delicious, but also because it has the consistency of a hearty stew. The soup continues to thicken the longer it cooks, but the consistency can be adjusted by adding more stock or water as needed. I make this classic soup every year for him!
This recipe was very slightly adapted from one of my favorite comfort food cookbooks, The Barefoot Contessa Cookbook. This recipe makes an enormous batch; the leftovers freeze very well. Healthy, hearty, filling, and tasty!
- 2 large yellow or sweet onions, chopped, about 2 cups
- 7 to 8 large garlic cloves, minced
- 1/4 cup (4 T) olive oil
- 1 tsp dried oregano
- 1 T kosher salt
- 2 tsp freshly ground black pepper
- 1 pound medium unpeeled carrots, about 4 cups diced
- 1 pound medium unpeeled red boiling potatoes, about 2 cups diced
- 2 pounds dried split green peas, divided
- 16 cups organic or homemade chicken, turkey, or vegetable stock
- juice of 1 lemon, optional
- In a 8-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10-15 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 until all the peas are soft, for another 40 minutes for a brothy consistency, or up to 2 hours more for a thicker consistency. Stir frequently to keep the solids from burning on the bottom.
- Taste for salt and pepper. Add fresh lemon juice, if using. Serve hot with bread and green salad.