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Split pea soup

Bystilettocontesssa

Split pea soup

Servings

4

servings
Prep time

10

minutes
Cooking time

1

hour 

40

minutes

Ingredients

  • 1/2 cup chopped onion

  • 2 cloves minced garlic

  • 1 tablespoon olive oil

  • 1 teaspoon sea salt

  • 1/2 teaspoon pepper

  • 1/4 teaspoon red pepper flakes

  • 1/4 teaspoon dried oregano

  • 2 tablespoons white wine

  • 1-2 bay leaves

  • 1 cup medium-diced carrots (2-3 carrots)

  • 1/2 cup medium-diced potatoes (1-2 small)

  • 250 grams split peas

  • 4 cups stock and water

  • 1 cup chopped kale or chard/silverbeet

  • Optional: ham

Directions

  • In Dutch oven over medium heat, saute the onion in olive oil for 5-10 minutes until translucent, then add garlic and spices for another 2-3 minutes.
  • Deglaze with white wine, and cook another 1-2 minutes until almost dry again.
  • Add stock, half the split peas, and bay leaves, then bring to a boil and simmer uncovered for 50 minutes.
  • Remove bay leaves, then add carrot, potato, and remaining split peas. Continue to simmer for another 40 minutes, adding more water if required.
  • Add greens, and stir frequently to keep solids from burning until all peas are soft, around 10-20 minutes.
  • Season with salt and pepper, then serve.

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