Split Pea Soup

Serves 6

1 ½ tsp. extra virgin olive oil
1 yellow onion, diced
1 bay leaf
1 ½ cloves garlic, minced
1 C dried split peas, rinsed well
½ C brown rice, rinsed well
7 C vegetable stock
2 carrots, diced
2 stalks celery, diced
1 potato, diced
2 Tbsp. dried parsley (4 Tbsp. fresh)
1 ½ tsp. dried basil
1 ½ tsp. dried thyme
⅓ tsp. freshly ground black pepper
1 Tbsp. sea salt

In a large pot, over medium heat, sauté the onion and garlic in the olive oil until the onions are translucent. Add the peas, rice, bay leaf, salt and vegetable stock. Bring to a boil and reduce heat to low. Simmer for 20 minutes, stirring occasionally.

Then add the carrots, celery, potatoes, parsley, basil, thyme and pepper. Simmer for another 30 minutes until vegetables are tender.