Honestly, this was another one of my dutch oven miracles where I eyeball ingredients and it comes out fabulously! What luck!
Here are the quantities as far as I can guess- it made an ENTIRE dutch oven full! I've been eating pea soup for either lunch or dinner everyday for a week and I'm not even sick of it, its so good!
INGREDIENTS:
-2 cups dried split green (or yellow!) peas
-4+ cloves of garlic, minced
-1 small yellow onion, diced
-2/3 cup roasted red pepper strips, chopped
-2T sea salt (more or less to taste)
-1T ground black pepper
-1T curry powder
-Dash of cayenne
-1t garlic powder
-4c or more of chicken stock
-1/4c plain fat free Greek yogurt (more if you want a creamier soup)
DIRECTIONS:
~~Heat large dutch oven over low heat, add 2T olive oil when pot is warm
~~Add minced garlic, sliced onion, and roasted red peppers separately, allowing each to warm and be stirred before moving onto the next
~~Add spices
~~When veggies are warm and translucent (not the peppers, obviously) add 1c stock and deglaze (use a wooden spoon to scrape up the cooked veggie bits off the bottom of the pot
~~Add the peas, followed by the remaining stock and bring to a boil
~~Cover with lid, turn heat to low, and allow to simmer for about 15 or 20 minutes or until peas are tender and have lost their shape
~~If you want, use an immersion blender for only about 30 seconds to further liquify the soup. Replace lid and allow to simmer on low for another 10-20 minutes
~~Add more liquid if necessary, turn off heat and stir in Greek yogurt
*I topped mine with a little Parmesan cheese
Merry Christmas and Happy, Healthy Eating!
