Caramelized onions and cumin seed give an exotic twist to an old classic.

Sun Oven Split Pea Soup with Caramelized Onions

(Adapted for the Sun Oven from Gourmet magazine)


2 cups dried split peas, picked over and rinsed

1 teaspoon dried basil

2 bay leaves

6 cups water

4 cups thinly sliced onion

1 teaspoon cumin seed

4 tablespoons olive oil

Salt and pepper


Set Sun Oven out to preheat. If necessary, remove the leveling tray and set a rack on the floor of the cooking chamber to accommodate your large pot. Click here for more info on fitting large pots in your Sun Oven.

Combine the peas, basil, bay leaves, and water in a large pot. Pour the oil into a shallow pot or cake pan that fits on top of the soup pot. Add the onions and cumin seed, stirring to coat. Cover and place in the Sun Oven. Cook until the onions are golden and the peas are falling apart, 1 1/2 to 2 hours. Discard the bay leaves. Using an immersion blender puree the soup in the pot. Season to taste with salt and pepper. Stir in the onions and serve.

Makes 8 servings.

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