Spicy Split Pea and Potato Soup
Ingredients
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1
Red Onion, chopped
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4 Tablespoons
Olive Oil
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1/2 Cup
Carrots, chopped
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1 Cup
Split peas
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3
Red Potatoes, small
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1/4 Cup
Rice
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2 Teaspoons
Salt
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1 Tablespoon
Dried Mint
-
1 Teaspoon
Dried Parsley
- 2 Teaspoons Crushed Red Pepper
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2 Quarts
Water, more are less to reach desired thickness
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Lemon Wedges
To Serve, Optional
Cooking Directions
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Place the peas and rice in a small bowl and cover with warm water.
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In a large stock pot, saute the chopped onions in the olive oil until translucent.
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Add the chopped carrots and saute 2-3 minutes.
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Drain the peas and rice and add to the stock pot.
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Add the 2 quarts water and cook on high until peas are tender.
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Working in small batches, ladle the soup into a blender and blend until smooth. You could also use an immersion blender.
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If using the blender method, you will need to pour the blended soup into another stockpot or a mixing bowl until all the soup has been blended.
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Once all the soup has been blended, add the cubed potatoes and cook until potatoes are tender.
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Lower heat and add the salt, mint, parsley and crushed red pepper.
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Serve with a nice crusty bread and a squeeze of lemon. Afiyet olsun!