PEA AND VEGETABLE SOUP
Ingredients
Yellow Split Peas 1lb., rinse and drain
1 large carrot, chopped
1 medium onion, peeled and chopped
2 garlic cloves, minced
2 celery stalks, chopped
2 small slices of bacon or ham (optional), chopped
2 tbsp. of parsley
1-2 tbsp. of olive oil
Salt and ground black pepper
7 cups of water
1 cup of chicken or vegetable stock (optional)
Yellow Split Peas 1lb., rinse and drain
1 large carrot, chopped
1 medium onion, peeled and chopped
2 garlic cloves, minced
2 celery stalks, chopped
2 small slices of bacon or ham (optional), chopped
2 tbsp. of parsley
1-2 tbsp. of olive oil
Salt and ground black pepper
7 cups of water
1 cup of chicken or vegetable stock (optional)
Directions
In a pot sauté the onions and garlic with some olive oil over medium heat; cook, stirring, for 2-3 minutes. Add celery carrot and bacon; cook, stirring, for 2 minutes. Add the peas, salt, pepper, and cook, stirring, for 2 minutes. Add water and chicken stock. Bring to a boil, then reduce heat and simmer uncovered for 40 minutes. Skim off the foam while cooking. Add more water as needed. I usually check this soup every 15 minutes to make sure it is enough water and the soup has not become too thick. Sprinkle with chopped parsley and serve.
In a pot sauté the onions and garlic with some olive oil over medium heat; cook, stirring, for 2-3 minutes. Add celery carrot and bacon; cook, stirring, for 2 minutes. Add the peas, salt, pepper, and cook, stirring, for 2 minutes. Add water and chicken stock. Bring to a boil, then reduce heat and simmer uncovered for 40 minutes. Skim off the foam while cooking. Add more water as needed. I usually check this soup every 15 minutes to make sure it is enough water and the soup has not become too thick. Sprinkle with chopped parsley and serve.
Sincerely yours,
Nellie
Nellie
