Colombian · serves 6 · about 75 minutes
Split peas simmered to comfort with sazón and the garlicky base every abuela starts from. A weekday mountain soup — humble, thick, and exactly what a cold Bogotá evening orders.
Ingredients
- 1 lb Iberia Green Split Peas 12 oz
- 2 tbsp Iberia Extra Virgin Olive Oil Blend 51 oz
- 1 onion, diced
- 2 carrots, diced
- 3 cloves garlic, minced
- 1 tsp Iberia Sazon without Annatto - 36 ct 6.34 oz
- 2 potatoes, cubed
- 8 cups water or stock
- to taste salt, cilantro to finish
Method
- Rinse the split peas — no soaking needed.
- In a soup pot, warm the olive oil and soften the onion, carrot, and garlic with the Sazon, about 5 minutes.
- Add the split peas and water. Bring to a boil, then simmer partly covered for 40 minutes, stirring occasionally.
- Add the potatoes and cook 20 minutes more, until the peas have broken down and the soup is thick.
- Season with salt, shower with cilantro, and serve — white rice on the side, the Colombian way.