I like to make big batches of soup in my Sun Oven and freeze the excess for rainy days. Split pea is one of my favorites. My recipe used to include a ham hock; and feel free to toss one in if you like; but once I discovered that it was just as good without it I’ve never gone back. It’s easier too.

Sun Oven® Split Pea Soup

2 tablespoons olive oil

1 large onion, chopped

1 cup celery, chopped

1 cup chopped peeled carrots

2 teaspoons dried leaf marjoram

1 1/2 cups green split peas

6 1/2 cups water

Set the Sun Oven out to preheat while chopping the vegetables. Place all the ingredients in a large pot. If you like you can lightly sauté the vegetables in the oil before adding the peas and water. Cover and place in the Sun Oven. When the peas are tender, after 1 1/2 – 2 hours, puree the soup in the pot with an immersion blender. Season to taste with salt and pepper.

A bowl of this soup, paired with a grilled cheese sandwich, is one of the best lunches in the world.

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