Split Pea Soup

To me there is nothing better than being home on a cold and rainy evening with a big pot of soup cooking on the stove. Split pea soup is one of my favorites and I can honestly say I have never made it from scratch. I found Ina's recipe for Parker's Split Pea Soup and was ready to give it a try during our recent cold snap. I read the reviews on Food Network's site and saw that several thought it needed more seasoning. Based on those reviews, I added Not-Chicken Bouillons (its a great natural product that works like a bouillon but has none of the preservatives and other artificial ingredients of regular bouillon). The end result was delicious, thick and hearty soup.

Parker's Split Pea Soup

Recipe as Adapted from The Barefoot Contessa Cookbook

1 cup chopped yellow onions
2 cloves garlic, minced
1/8 cup good olive oil
1/2 teaspoon dried oregano
1-1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups medium-diced carrots (3 to 4 carrots)
1 cup medium-diced red boiling potatoes, unpeeled (3 small)
1 pound dried split green peas
8 cups chicken stock or water (I used 5 cups broth and 3 cups water)

I added not-chicken bouillon only need ½ a cube or a little less)

In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.