Split Pea Soup

Oh no, another abandoned post! My poor neglected blog. I guess you can see what takes a back seat when life gets busy. 🙂

So . . . I tried a healthified version of split pea soup. I don’t know that it was really a healthier version compared to my other split pea soup but it definitely did not involve pureeing the cooked peas to make it the typical smooth, thick pea green soup. Also noteworthy, this version has no meat. Just in case you missed that it is split pea and not split pea and ham. That is somewhat noteworthy for me because I really like ham in my split pea soup. Besides that though it was an enjoyable dish. Enjoy!

Split Pea Soup
1 1/2 teaspoons extra virgin olive oil
1 yellow onion, chopped
1 1/2 cloves garlic, minced
1 cup dried split peas, rinsed well
1/2 cup brown rice, rinsed well
1 bay leaf
7 cups water
2 carrots, chopped
2 stalks celery, chopped
1 potato, diced
2 tablespoons dried (or 4 tablespoons fresh) parsley
1 1/2 teaspoon dried basil
1 1/2 teaspoon dried thyme
1/3 teaspoon freshly ground black pepper
1 tablespoon sea salt

In a large pot over medium-high heat, saute the onion and garlic in the oil until the onions are translucent. Add the peas, rice, bay leaf, salt, and water. Bring to a boil and reduce heat to low. Simmer for 20 minutes, stirring occasionally. Add the carrots, celery, potato, parsley, basil, thyme, pepper, and salt. Simmer for 30 minutes until the vegetables are tender.

Makes 6 servings

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