Meave and I like this a lot because it’s super easy and tastes great. A reliable low-stress, low-cost meal.
1 medium onion
2 medium carrots
4 cloves garlic
1 cup green split peas
olive or canola oil
Serves about 4.
Chop up the onion and carrots. Drizzle enough oil in your pot to just coat the bottom. Heat the oil over medium heat. Add the chopped veggies, and saute them until the onions begin to soften and become translucent. Add 3 to 4 cups of water and the split peas. Simmer until the split peas break down into a smooth background for the vegetables. This will take perhaps 30 – 40 minutes. While the simmering happens, mince the garlic. When the split peas have cooked into a puree, add the garlic and salt and pepper to taste.
An option: A few times in the past, I’ve used a dried chipotle pepper to give this soup a little bit of smoky heat. In this case, put a dry chipotle pepper in the blender with a little water. Blend it to mix it all up. Add that to the pot when you add the rest of the water.