Split Pea
Split Pea soup is one of those soups that just seems to be the definition of wholesome goodness. Although it takes a little longer to cook, it’s worth the wait. One of our favorite side dishes with Split Pea soup is sauteed fennel, as shown above.
Split Pea Soup
Hearty and inexpensive
Servings 6
Ingredients
- 1 T Olive oil
- 4 Garlic cloves
- 1 Onion
- 2 Carrots (diced)
- 2 Celery stalks (chopped)
- 1 C Split peas (sorted & rinsed)
- 5-7 C Vegetable broth
- 1/2 C Brown rice (uncooked, sorted & rinsed)
- 1 t Oregano & sage
- Salt & pepper to taste
Optional
- 1 Leek sliced and added to other veggies
- 1 t thyme, rosemary and/or basil added with oregano
Instructions
- In soup pot, sauté garlic and onion in olive oil until translucent
- Add 6 cups of water, split peas and rice, bring to a boil, then simmer about 30 minutes, stirring occasionally and scrapping bottom of pot as split peas tend to stick to bottom.
- After split peas and rice have cooked 30 minutes, add broth, carrots, celery and spices. Cook another 30 minutes or so, adding remaining water (if needed) until split peas and rice are done.
- Add salt & pepper to taste.
Notes
You can use previously cooked rice to reduce cook time.
