This time of year most of my solar cooking is a bit of a hybrid, some in the sun some on the stove. That way I can take advantage of a sunny morning and afternoon and still enjoy a (partially) solar cooked meal after dark. The final step of this soup, blanching the zucchini to be added in, can be done while it gently reheats stovetop.
Yellow Split Pea Soup
(adapted for the Sun Oven from Mediterranean Food of the Sun)
1 onion, finely chopped
1 tablespoon olive oil
1 cup yellow spit peas, pick over and rinsed
2 medium zucchini, finely diced
4 cups chicken or vegetable broth
1/2 teaspoon ground turmeric
salt and pepper to taste
Set Sun Oven out to preheat.
Heat the oil in a large pot over medium heat. Add the onion and cook, stirring often, until just softened; about 4 minutes. Set aside 1/2 cup of the zucchini and add the rest to the pot. Cook, stirring constantly, for a couple minutes. Add the drained split peas to the pot with the broth and the turmeric. Cover and transfer to the Sun Oven. Cook until the peas are very soft and falling apart, 1 to 2 hours. Season to taste with salt and pepper. Just before serving, bring a saucepan of water to a boil stovetop, add the reserved zucchini, and cook for 1 minute. Drain and add them to the soup.