Split Pea Soup
Split Pea Soup {adapted from Ina Garten}
  • ⅛ cup high quality olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • ½ teaspoon dried oregano
  • 1½ teaspoons kosher salt
  • 1 teaspoon freshly ground pepper
  • 3-4 carrots, diced
  • 3 small, red boiling potatoes, diced {unpeeled}
  • 1 pound dried split green peas
  • 8 cups chicken stock {preferably homemade}
  1. In a large heavy stockpot, heat the oil over medium heat & sauté the onions with the oregano, salt & pepper until the onions are translucent, 10-15 minutes.  Add the garlic and cook until fragrant, about 1 minute.
  2. Add the carrots, potatoes, peas and chicken stock.  Bring to a boil, then simmer, uncovered for 40 minutes.  Skim off the foam while cooking.
  3. Transfer mixture to a slow-cooker and cook, on LOW, for 8 hours or until the peas are soft.  Taste for salt & pepper.   Serve HOT.
Recipe by THE DINNER CONCIERGE at http://thedinnerconcierge.com/slow-cooker-dinners/split-pea-soup-with-southwestern-spiced-sweet-potato-fries-chile-cilantro-sour-cream