Split Pea Soup with Potatoes

Well, winter weather is not yet here,  but it’s not too hot so I decided to make a big pot of split pea soup.  It’s actually very easy and makes a nice meatless meal.  Here’s what you need:

1 pound bag dried split peas

1 medium onion, diced

1 tablespoon garlic, chopped

1 pound of potatoes, waxy or russet, peeled and diced

2 teaspoons olive oil

salt, pepper, and spices to taste.

Heat oil to medium.  You want to gently sautee the onions until translucent, not brown them.  Add the onions and stir to coat.  Let them cook for about ten minutes, stirring occasionally, until soft and translucent.  Add garlic and sautee for five more minutes.  Add potatoes and peas, then add water to cover plus about one inch.  Add salt and pepper to taste.  I also add 1 teaspoon ground cumin, 1/4 teaspoon turmeric, 1/4 teaspoon mild chili powder (my kids can’t handle the heavy-duty stuff) and one chicken bouillon cube.  Bring to a boil then lower to a simmer and cook until the peas are broken down and the potatoes are tender.  Waxy potatoes will hold together better if you want them to be distince in the soup; mealy ones like russets will break down more for a thicker soup.

You can serve this on its own with some toasty bread, or over rice, or, if you are a starch fiend like my husband, both.

Bil hana wa shifaa!

 

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