Soups
1 and 1/2 c of dried green split peas
4 carrots chopped
2 onions chopped
3 tablespoons of olive oil
12 cups of water
salt and pepper to taste
Any left over soup can be refrigerated and heated for later use.
In a large soup pot, heat oil and add chopped onions and sauté until soft.
Add carrots and peas and 12 c of water stir and bring to boil. Reduce heat to low cover with lid and simmer for about 2 hours. Stir occasionally and if needed, add more water.
Add salt and pepper to taste.
Boil choice of noodles ( I prefer acini di pepe, which are really tiny noodles and excellent for babies) and strain and add to soup stock and serve.
Optional: Add 3 or 4 sundried tomatoes at same time as carrots and peas.