Tony Vassallo
Nov 17, 20201 min
Updated: Nov 17, 2021
'Tis The Season
1 tablespoon olive oil
1 large Spanish onion, chopped
1 teaspoon dried oregano or thyme
1 teaspoon black pepper
Salt to taste
1 cup chopped carrots
1 cup diced celery
1–2 cloves garlic, finely chopped
1½ cups green split peas (dried)
6 cups low-sodium chicken or vegetable stock
Warm olive oil in a large sauce or soup pot over medium heat.
Add onions and herbs. Sauté until soft, about 4–5 minutes.
Add carrots, celery and garlic, stir.
Reduce heat.
Add split peas, stir until peas are coated and well-mixed with vegetables.
Increase heat to medium-high.
Add stock, stir and cover.
Bring to a slow boil.
Simmer uncovered for 30–40 minutes or until peas are cooked and soft.
Blend with an immersion blender or leave chunky.
Contact Tony Tony@ModaNutrition.com