Makes about 6-8 cups
1 onion, diced
4 cloves garlic, minced
1 Tablespoon oregano
1 teaspoon pepper
1/2 teaspoon (salt)
8 cups vegetable stock (preferably low-sodium)
1.5 cups dry split peas (green and/or yellow)
1 cup carrots, diced
1 cup celery, diced
1.5 cups potato, diced
Instapot: Saute onion in dry pot and add water as needed to prevent sticking and burning.
After translucent, add spices, garlic, carrot and celery and saute for 1 minute.
Add remaining ingredients. Stir, close, and press SOUP button and set for 60 minutes.
Quick release when done cooking and enjoy.
Stove top: Saute onion in dry pot and add water as needed to prevent sticking and burning.
After translucent, add spices, garlic, and saute for 1 minute.
Add remaining ingredients (except carrots. Stir, bring to a boil. Reduce heat to a simmer for 45 minutes. Add carrots, celery and potatoes and simmer for another 20 minutes or until vegetables are tender.