Recipe of the Day (#ROTD)

Meatless Monday

Named after the Che~ Parker Hodges who worked at Ina Gartens specialty food shop the Barefoot Contessa, split pea soup from Ina’s cookbook https://barefootcontessa.com/cookbooks/the-barefoot-contessa-cookbook is one of those soups you need keep in your repertoire for a meatless Monday or just a Fall dinner.

You can serve this soup with croutons or cristini bread, it is hearty and delicious.

• 2 cups chopped yellow onions (2 onions)
• 1 T minced garlic (3 cloves)
• 1/4 cup olive oil
• 1 T dried oregano
• 1 T Salt
• 2 t pepper
• 4 cups medium-diced carrots (6-8 carrots)
• 2 cups medium-diced red boiling potatoes (6 small)
• 2 lbs dried split green peas
• 16 cups chicken stock

In a large stock pot on medium heat, sauté the onions and garlic with the olive oil, oregano, salt, and pepper until onions are translucent, 10-15 minutes. Add carrots, potatoes, 1 1/2 lbs of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Add the remaining split peas and continue to simmer for another 40 minutes, or until peas are soft. Stir frequently to keep the solids from burning on the bottom of the pot. Adjust salt and pepper if needed. The soup will thicken as the soup sits so you may need to add more chicken stock. You can also use vegetable stock instead of chicken stock.

Happy Eating!