Eat For Eight Bucks: Split Pea Soup And Simplest Slaw Recipe

• 1 cup chopped yellow onion (1 onion)
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 cups medium-diced carrots (4 carrots)
• 1 cup medium-diced red boiling potatoes, unpeeled
• 1 pound dried split green peas (about 2 cups)
• 8 cups chicken stock or water
• 2 tablespoons mayonnaise
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 head green cabbage, cored and sliced as thin as possible

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. 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.

yellow onion, garlic, olive oil, oregano, kosher salt, freshly ground black pepper, carrots, red boiling potatoes, green peas, chicken, mayonnaise, apple cider vinegar, kosher salt, freshly ground black pepper, green cabbage

Taken from www.seriouseats.com/recipes/2009/12/eat-for-eight-bucks-split-pea-soup-and-simple-slaw-recipes.html?ref=SErelated (may not work)