Split Pea Soup
My famous split pea soup! Even people who think they don't like split peas, love this soup. It's chock full of healthy whole plant foods including onions, celery, potatoes, and more.
- 1 1/2 tsp extra virgin olive oil
- 1 yellow onion, chopped
- 1 bay leaf
- 1 1/2 cloves minced garlic
- 1 cup dried split peas, rinsed
- 1/2 cup brown rice, rinsed
- 7 cups water
- 2 carrots, chopped
- 1 1/2 potatoes, diced
- 2 tbsp 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-high heat, sauté the onion and garlic in the oil until the onions are translucent.
Add the peas, rice, bay leaves, salt, and water. Bring to a boil and reduce heat to low. Simmer for 20 min., stirring occasionally.
Add the carrots, celery, potatoes, parsley, basil, thyme, and pepper. Simmer for 30 min. until the vegetables are tender. Enjoy now or up to 1 week stored in the fridge.