This ain’t your grandmother’s split pea soup! Nothing wrong with your grandma, but many traditional split pea soup recipes are loaded with ham bones, bacon, butter and/or chicken stock.

This recipe is every bit as delicious and nourishing, but a whole lot healthier! Enjoy!

INGREDIENTS

2 tablespoons olive oil

1 medium onion, chopped (about one cup)

1 teaspoon minced garlic, about 2-3 small cloves

1 tablespoon chopped fresh ginger (optional)

1 teaspoon dried oregano

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

1 cup diced carrots

1 cup diced celery

1 cup diced sweet potato - white potatoes work too

2 cups dried split green peas

8 cups water

PREPARATION

Sauté onion and garlic in olive oil in a medium pot over medium-high heat.
Add the oregano, salt and pepper to the onions and garlic, stirring often until onions are soft and translucent.
Add the carrots, celery, potatoes, 1-½ cups of the peas and water.
Bring to a boil, and then simmer for 40 minutes.
Add the remaining peas and continue to simmer for another 40 minutes or so, until all of the peas are soft. Stir frequently while cooking.
Season with additional salt and pepper and serve hot.

Photo courtesy of Ann Williams.