Eat for Eight Bucks: Split Pea Soup and Simplest Slaw
If you want to add more gluten free, dairy free, and lacto ovo vegetarian recipes to your recipe box, Eat for Eight Bucks: Split Pea Soup and Simplest Slaw might be a recipe you should try. One portion of this dish contains roughly 20g of protein, 19g of fat, and a total of 448 calories. This recipe serves 4 and costs $2.49 per serving. This recipe from Serious Eats has 7 fans. Head to the store and pick up garlic, yellow onion, mayonnaise, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. Not a lot of people really liked this soup. It is perfect for The Fourth Of July. With a spoonacular score of 88%, this dish is great. If you like this recipe, you might also like recipes such as Eat for Eight Bucks: Curried Yellow Split Pea Soup, Eat for Eight Bucks: Spaghetti in Creamy Pea Sauce with Crisped Prosciutto, and Eat for Eight Bucks: Tortilla Soup.
Servings: 4
Ingredients:
2 tablespoons apple cider vinegar
1/2 teaspoon freshly ground black pepper
2 cups medium-diced carrots (4 carrots)
8 cups chicken stock or water
2 cloves garlic, minced
1/2 head green cabbage, cored and sliced as thin as possible
1 pound dried split green peas (about 2 cups)
1/2 teaspoon kosher salt
2 tablespoons mayonnaise
2 tablespoons olive oil
1 teaspoon dried oregano
1 cup medium-diced red boiling potatoes, unpeeled
1 cup chopped yellow onion (1 onion)
Equipment:
pot
whisk
bowl
Cooking instruction summary:
Procedures 1 Heat the olive oil in your soup pot over medium heat and saute the onions and garlic with the oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 3/4 of the split peas, and the stock or water. Bring to a boil, then simmer uncovered for 40 minutes. Skim foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft (I usually go 10 or even 20 minutes longer to take care of the most stubborn peas). Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper and serve hot. 2 Simplest Slaw 3 Whisk the mayonnaise, apple cider vinegar, salt, and pepper together in a bowl. Toss with the cabbage. Taste for balance and add more vinegar, salt, or pepper if needed.
Step by step:
1. Heat the olive oil in your soup pot over medium heat and saute the onions and garlic with the oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes.
2. Add the carrots, potatoes, 3/4 of the split peas, and the stock or water. Bring to a boil, then simmer uncovered for 40 minutes. Skim foam while cooking.
3. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft (I usually go 10 or even 20 minutes longer to take care of the most stubborn peas). Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper and serve hot.
4. Simplest Slaw
5. Whisk the mayonnaise, apple cider vinegar, salt, and pepper together in a bowl. Toss with the cabbage. Taste for balance and add more vinegar, salt, or pepper if needed.
Nutrition Information:
covered percent of daily need
