5 tablespoons extra virgin olive oil
1 large onion, chopped
3 carrots, chopped
3 stalks celery, chopped
1 to 2 cloves garlic, crushed
2 (14-ounce) cans chicken broth (or vegetable broth for vegetarian soup)
8 ounces split peas
2 baby eggplants, peeled and chopped
Splash of white wine (optional)
Dash of hot sauce (optional)
1 (14-ounce) can stewed tomatoes
Fresh herbs of choice, to taste (see notes)
- Heat the olive oil in a large saucepan over medium heat. Add the onion, carrots, celery and garlic, and sauté for about 5 minutes, until the onions are translucent.
- Add the herbs and cook for 30 seconds. Add the broth, split peas, eggplants, wine, and hot sauce and cook over medium heat for about 1 hour, until the eggplant disappears or “melts.”
- Add the stewed tomatoes and simmer for 1 hour more. During cooking, add water and herb as needed. Serve hot.
Notes: Season to taste with marjoram, black pepper, basil, thyme, cumin, Italian seasoning, 2 bay leaves, parsley and oregano. This recipe can be made in a slow-cooker by cooking on low all day.
Penny Kris-Etherton, PhD, for “The Oldways Table”
Saturated Fat: 2g