Split Pea Soup

Ingredients:

1 ½       tablespoons extra-virgin olive oil

½          yellow onion, finely chopped

1          tablespoon minced garlic, about 3 cloves

1          cup dry split peas, rinsed

½          cup dry farro, rinsed

8           cups vegetable broth

4-5       medium sized carrots, peeled and sliced

4           small red potatoes, cut into bite-sized squares (about 2 cups)

1 ½       teaspoons salt

1           teaspoon dark brown sugar

1           teaspoon garlic powder

1 ½       teaspoon oregano

¼          teaspoon red pepper flakes

Directions:

1.   Measure out the dried, split peas and the farro into a quart sized measuring cup. Discard any discolored peas. 

2.   Alternate rinsing and soaking peas and farro in water for about 10 minutes.

3.   In a large, deep pot add the olive oil, onion, and minced garlic. Sauté on medium-high heat, stirring frequently for 5 minutes or until onions become translucent and a bit golden brown. Turn off heat. Set aside.

4.   Chop the carrots and potatoes. Set aside.    

5.   Measure out the spices (salt, sugar, garlic powder, oregano and red pepper flakes) in an extra-small bowl. Set aside.     

6.   Add the spices to the onions and garlic. On medium heat sautee’, stirring often for another minute.

7. Add the vegetable broth.

8. Drain the peas and the farro and then add them to the large pot.

9.   Add the carrots and potatoes to the large pot. Cover and heat to boiling, then turn heat down to low and simmer for 45-60 minutes.

10. Turn off heat and let cool for 20-30 minutes.

Yield: 6, 16 ounce servings 

This hearty recipe not only tastes amazing, but it also packs a punch when it comes to a wholesome, nutritious meal. The combination of peas and farro provide all the essential amino acids and lots of needed fiber. The carrots add lots of micronutrients including beta carotene (that can be converted to vitamin A.) Our family has made this recipe for dinner, often. Soup crackers and/or French bread complement this meal, well.