Updated: Aug 29, 2019
Second Harvest’s Nutrition Services team travels throughout our 18 county service area teaching cooking classes, giving grocery store tours, and helping families learn more about eating for health on a fixed income. Here is a recipe our team is sharing everywhere they go this winter:
Total: 1 hr. 40 min Prep: 10 min Cook: 1 hr. 30 min Yield: 5 to 6 servings Level: Easy
1 cup chopped yellow onions 2 cloves garlic, minced 1/8 cup olive oil or canola 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 boiling potatoes, unpeeled (3 small) 1 pound dried split green peas 8 cups chicken stock, veggie stock or water
In a 4-quart stockpot on medium heat, sauté 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.
*Can add diced chicken if you want to make it more hearty. Serve with warm whole grain rolls or bread.