Pea soup
Lorenza Avila
Classic pea soup prepared with carrot, potatoes and a touch of oregano.
Reviewed by Editorial Team of Kiwilimón
4.2
|
5 comentarios
67
Favorites
Collections
Planner
Grocery List
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 (between 3 and 4 medium carrots)
  • 1 cup red potato, cut and unpeeled (like 3 girls 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. Put the onion and garlic until they are translucent, about 15 minutes. Put salt, pepper and oregano.
  • Add carrots, potatoes, ¼ kilo of peas and chicken broth. Wait for it to boil, lower the heat and let cook uncovered, about 40 minutes. (Remove the foam that is forming).
  • Add the rest of the peas (1/4 kilo) and cook another 40 minutes (or until the pea are soft). Move constantly to avoid burning the vegetables.
  • 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.
Do you want to know what other nutrients this or other recipes have?
Provided by