get your yummy back

Yield: 10-12 servings

The Barefoot Contessa does it again; this is one of my favorite soups. It is easily converted into half a recipe for 5-6 servings. Serve it with a nice mixed green salad and some whole grain bread for a satisfying and delicious meal. Reconstitute leftover soup by adding a bit of water or stock when reheating.

Ingredients:

• 2 cups chopped yellow onions (2 onions)
• 1 tablespoon minced garlic (3 cloves) 
• 1/4 cup 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 chicken stock or water

Procedure:

1. In an 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 to 15 minutes.
2. Add the carrots, potatoes, 1 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking.
3. 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