No ifs, ands or buts about it, I grew up hating peas. I still don’t love them, but I can tolerate them now in soup. So for all of you pea and pea soup haters, this recipe is for you.
To be honest, this isn’t my favorite recipe, but I will eat it and I can’t write a column about things I only find delicious.
This is a perfect meal or appetizer for this time of year as the weather turns cool.
The best thing about this dish is how healthy it is for you. The peas are high in vitamin C, vitamin A and fiber. Carrots are high in vitamin K. Onions and garlic are also very good for you.
This homemade pea soup is from local nutritionist Sara Sullivan and serves four to six people. Give it a try even if you think you won’t like it, and remember, enjoy that vegan thing.
SPLIT PEA SOUP
1 cup chopped yellow onion
2 minced garlic cloves
2 tbsp extra virgin olive oil
1/2 teaspoon dried oregano
Salt and pepper to taste
2 cups medium-diced carrots
1 cup unpeeled medium-diced red potatoes
11/2 cups dried split green peas
6 to 8 cups vegetable broth
In a large soup pot, saute the onions and garlic with the olive oil, oregano, salt and pepper on medium heat for 10 to 15 minutes.
Add the carrots, potatoes, split peas and broth.
Bring to a boil and simmer covered for 1 hour or until peas are soft. Stir often to prevent peas from sticking to the bottom of the pan.
Jeff Peterson anchors the 5 a.m. and 5 p.m. news on WGME-TV and is a vegan.