This soup’s multicolored vegetable base is reminiscent of the famous Italian clown-like character; Arlecchino (Harlequin).  The liquid smoke imparts a hint of bacon flavor without the meat. Just don’t do what I did. I had some in the door of my fridge, and when I opened the fridge, the bottle is so small that it slipped out and broke on the floor. If that happens it will smell like your house is on fire.

Sun Oven Arlecchino Split Pea Soup


1 tablespoon olive oil

1 medium onion, finely chopped

1 turnip, peeled, quartered, and thinly sliced

1 carrot, peeled, quartered, and thinly sliced

2 celery stalks, halved and thinly sliced

2 teaspoons dried marjoram

1 pound dried split peas, picked over and rinsed

6 cups water

salt and pepper to taste

1 teaspoon liquid smoke (optional)


Set Sun Oven out to preheat.

Combine oil and vegetables in a large pot, cover and cook in the Sun Oven until softened, about 2o minutes (alternately sauté the vegetables stovetop). Stir in the marjoram, peas, and water. Replace the lid and continue cooking until the peas soft and falling apart, 1 1/2 to 2 hours. Season to taste with salt and pepper. Stir in liquid smoke.

Makes 4 to 6 servings.

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