Winter Soothing Split Pea Soup

When I was growing up, my mother would make a very hearty pea soup complete with ham bone. My father would sprinkle vinegar in the soup before eating. 

I have been a vegetarian for many years but I still love and crave a good pea soup on a cold winter night. 

Ina Garten's first cookbook, "The Barefoot Contessa Cookbook" has been my go-to for many a recipe (not to mention all of her cookbooks!) but her Parker's split pea soup is one I have adapted in a smaller quantity for my needs.

I hope you enjoy--by the way, I use freshly squeezed lemon in my soup before eating. Sorta like my dad's vinegar option. 

Jackie and Parker’s Split Pea Soup

Ingredients:

• 1 onion chopped

• 1 garlic (use 2 if you love garlic)

• 1/8 cup olive oil

• 1 tsp oregano

• 12 tsp kosher salt

• 20 grinds of black pepper

• 1 large carrot-cut in rounds

• 1.5 cups of dried split green peas. 

• 6-8 cups of better than bouillon stock (Better than Bouillon is available at Costco)-delicious and made with roasted vegetables!

Instructions:

Saute onions and garlic in olive oil, oregano salt and pepper until onions are clear. 

Add the carrots, split peas and vegetarian stock. Bring to a boil and skim off foam. 

Continue to simmer, stirring often.

Taste for salt and pepper and serve hot with a freshly squeezed lemon wedge.

I broil some gluten free pita breads sprinkled with parmesan cheese to eat with my soup.

Enjoy!