I usually use a white potato for this colorful vegetarian soup but I had just over half a sweet potato left over from yesterday’s gratin so into the soup it went.
Chunky Vegetable Split Pea Soup
Ingredients
2 tablespoons olive oil
1 onion, finely chopped
1 leek, halved lengthwise and thinly sliced
3 carrots, diced
2 stalks celery, thinly sliced
2 cloves garlic, minced
1 teaspoon dried oregano
1 pound dried split peas, picked over, rinsed, and drained
1 small sweet potato, peeled and diced
8 cups vegetable broth
2 bay leaves
salt and pepper to taste
sour cream for serving (optional)
Preparation
Set Sun Oven out to preheat.
In a large pot, heat the oil over medium heat. Add the onion, leek, carrots, celery, garlic, and oregano. Cook, stirring often, until the vegetables begin to soften, about 5 minutes. Add the split peas, broth, and bay leaves. Cover and transfer the pot to the Sun Oven until the peas are tender, 1 to 1 1/2 hours. Remove and discard the bay leaves. Season to taste with salt and pepper. Ladle into bowls and top each serving with a dollop of sour cream.
Makes 8 servings.
