Pea Soup
Lorenza Avila
Classic pea soup prepared with carrots, potatoes, and a touch of oregano.
Reviewed by Editorial Team of Kiwilimón
4.2
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5 comentarios
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Ingredients
6
Servings
  • 1 cup onion, chopped
  • 2 cloves garlic
  • 1/8 cups olive oil
  • 1/2 teaspoons oregano
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 cups carrot, chopped (about 3 to 4 medium carrots)
  • 1 cup red potato, cut and unpeeled (about 3 small potatoes)
  • 1/2 kilos dried peas
  • 8 cups chicken broth
Preparation
2h
0 mins
Low
  • Heat a pot over medium heat and add the olive oil. Add the onion and garlic until translucent, about 15 minutes. Add salt, pepper, and oregano.
  • Add the carrots, potatoes, ¼ kilo of peas, and chicken broth. Wait for it to boil, lower the heat, and let it cook uncovered for about 40 minutes. (Remove any foam that forms).
  • Add the rest of the peas (¼ kilo) and let it cook for another 40 minutes (or until the peas are tender). Stir constantly to prevent the vegetables from burning.
  • Season with salt and pepper if necessary and serve hot.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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