Greek Split Pea Soup
Equipment
- 5-quart Dutch oven
Ingredients
- 1 bag dried split peas about 2¼ cups
- 2 large onions coarsely chopped (2 cups)
- Medium stalks celery coarsely chopped (about 1 cup)
- 8 cups water
- 2 medium red or yellow bell peppers chopped (2 cups)
- ⅓ cup uncooked orzo or rosamarina pasta about 2 oz
- ¼ cup chopped fresh parsley
- 1 teaspoon dried oregano leaves
- 1 teaspoon salt
- ¼ teaspoon pepper
- ½ cup crumbled feta cheese 2 oz
- ½ cup sliced ripe olives
Instructions
- In 5-quart Dutch oven or stockpot, heat split peas, onions, celery and water to boiling.
- Reduce heat to low; cover and simmer 1 hour to 1 hour 10 minutes or until peas are tender.
- Puree pea mixture with immersion blender.
- (Or pour about 3 cups mixture into blender.
- Cover; blend until smooth.
- Pour into heatproof pitcher or bowl.
- Repeat with remaining mixture; return to Dutch oven.
- )
- Stir in bell peppers, pasta, parsley, oregano, salt and pepper.
- Cook over medium heat about 15 minutes, stirring frequently so pasta does not stick to pan, or until pasta is tender.
- Top individual servings with cheese and olives.
Nutrition values
Calories: 260 kcal