Split Pea Soup
This hearty soup is a wonderful blend of spices and vegetables to warm up the soul
- 1 1/2 tsp extra virgin olive oil
- 1 yellow onion, diced
- 1 bay leaf
- 1 1/2 cloves minced garlic
- 1 cup dried split peas, rinsed well
- 1/2 cup brown rice, rinsed well
- 7 cups vegetable stock
- 2 diced carrots
- 2 diced celery stocks
- 1 potato, diced
- 2 tbsp dried parsley
- 1 1/2 tsp dried basil
- 1 1/2 tsp dried thyme
- 1/3 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.
Add the carrots, celery, potatoes, parsley, basil, thyme and pepper. Simmer for another 30 minutes until vegetables are tender.