Split Pea Soup

I've always loved split pea soup.  And I mean LOVE.  But I'm not a big fan of "hammed" or "baconed" split pea soup.  I don't know why.  So I've always searched for pork-less split pea soup options.  This one is a definite keeper.  If you want to make it vegetarian, use water or vegetable broth instead of chicken broth.

I omit the potato because it is not South Beach Diet friendly.  If you want, you can sub sweet potatoes.  But the soup doesn't really need it; it's nice and thick and creamy even without the tubers.  I also add all the split peas at once, instead of in two shifts because I don't really care for the firmer peas in the soup.

Today I decided to try something new with this favorite recipe.  I found some beautiful wild, fresh sea bass fillets at the grocery store, so I cubed about 2 pounds worth and added them to the soup.  Delish!  (I'm thinking it would be great with chopped lobster, too.)

Eat more fish!

Split Pea Soup
Adapted from this recipe.

Ingredients:

• a few tablespoons of olive oil
• 1/2 medium onion, chopped
• 2 large cloves of garlic, minced
• 1/2 teaspoon dried oregano
• 1-1/2 teaspoons Tastefully Simple Seasoned Salt
• 1/2 teaspoon freshly ground black pepper
• 4 medium carrots, diced
• 2 cups dried green split peas
• 1 carton (4 cups) chicken broth
• 4 cups water
• 2 pounds sea bass fillet, cubed (optional)
• additional TSSS & pepper to taste

Directions:

• In a large 5 quart stockpot on medium heat, sauté the onion, garlic, oregano, TSSS and pepper for about 10 minutes, until the onions are translucent.
• Add the carrots, split peas, chicken broth and water.  
• Bring to a boil.  Then reduce heat and simmer, uncovered for 40 minutes, stirring often.  Skim off the foam while cooking.
• Cover the pot and continue to cook for an additional 40 minutes, stirring often, until peas are soft.
• If you want to add the sea bass, do so 10 minutes before the soup is done.
• Add additional TSSS and pepper to taste.
• Serve hot.