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Add a photoThis is a hearty, rich pea soup that is great on a chilly evening. Serve with a salad and crusty bread. Delicious! I modified the original recipe with less fat and more spices.
Ingredientes
- 1 T olive oil
- 1 onion, diced
- 2-3 cloves of garlic, minced
- 1 t oregano
- 1 bay leaf
- 1 1/2 t kosher salt
- 1 t freshly ground pepper
- 1 pound of green split peas
- 4 carrots, diced
- 2 stalks of celery, diced
- 1 cup yukon gold potatoes, diced
- 8 cups chicken stock (can use water if want to make it vegetarian)
Direcciones
1.
In soup pot, heat oil and saute onions, garlic, oregano, bay leaf, salt and pepper for 5-10 minutes, until onion is translucent.
2.
Add diced vegetables, peas and stock or water, stir and bring to a boil.
3.
Simmer uncovered for 80 minutes, skimming off foam and stirring occasionally to keep from sticking to bottom of pot.
4.
You may need to add water if it gets too thick. Adjust seasonings before serving.
5.
Enjoy!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 242g | |
| Recipe makes 12 servings | |
| Calories 167 | |
| Calories from Fat 9 | 5% |
| Total Fat 1.09g | 1% |
| Saturated Fat 0.19g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 564mg | 24% |
| Potassium 642mg | 18% |
| Total Carbs 28.99g | 8% |
| Dietary Fiber 11.4g | 38% |
| Sugars 4.43g | 3% |
| Protein 11.51g | 18% |
