Updated: Jan 22
'Tis The Season
Soups and stews were a winter staple for me while I was losing my weight. There is something comforting about a hot bowl of broth when the wind is howling and the snow is flying. The three keys to creating a perfect soup or stew are the sauté, the simmer and the seasoning.
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.
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.