STREAMING NOW: The Delicious Miss Dahl

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“This soup gets all its goodness from aromatic vegetables, no ham bone needed!”
READY IN:
3hrs
SERVES:
8-12
YIELD:
3 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large Dutch oven, combine onion, carrots, celery, cabbage, garlic, oregano, and vegetable broth; bring to a boil, over high heat, loosely cover, reduce heat to a simmer, and let cook until tender, about 45 minutes.
  2. Stir in split peas and bring back to a simmer; loosely cover, and continue to cook, stirring occasionally, until the peas are softened and starting to break down, about 1 1/2 hours.
  3. Add water if soup gets too thick during the cooking.
  4. Season with salt, pepper, and Worcestershire sauce; let simmer a few minutes to meld flavors, taste, and adjust seasoning and thin with water as needed.

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