Serves: 6
Total Calories: 218
Set Sun Oven out to preheat.
Combine oil and vegetables in a large pot, cover and cook in the Sun Oven until softened, about 2o minutes (alternately sauté the vegetables stovetop). Stir in the marjoram, peas, and water. Replace the lid and continue cooking until the peas are soft and falling apart, 1 1/2 to 2 hours. Season to taste with salt and pepper. Stir in liquid smoke.
This Sun Oven Arlecchino Split Pea Soup recipe is from the Sun Oven Cooking Cookbook. Download this Cookbook today.
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