By the end of the summer, I was tired of grilling and salads.
Now that Fall is here, I can start making soup!
This soup is from the excellent cookbook of the apparently now defunct Tomato. It's filling and freezes well. I usually make a half recipe and just throw it in whatever I happen to have that day, like sweet potatoes and extra spices.
1 large onion, chopped
2 tbsp olive oil or unsalted butter
5-6 small potatoes, diced (I use sweet potatoes)
2 stalks of celery
2-3 medium carrots, diced
2 cloves of garlic, minced
1/2 tsp fresh oregano
1 1/2 tsp salt (I skip the salt)
1 tsp pepper
2 cups dry split green peas, rinsed
1 bay leaf
8-10 cups of vegetable stock or water (I use low-sodium veggie stock)
Saute the onions until soft in oil/butter in a large pot on medium heat. Add the veggies and spices (save bay leaf) and saute for 10 minutes. Add split peas, bay leaf and stock. Bring to a boil and simmer for 40 + minutes until the peas are soft. Skim the foam from time to time and stir frequently. Add extra water if it gets too thick. Goes well with toast and grilled cheese sandwiches.