Pea Soup

11 ingredients
8 steps

Ingredients

  • 2 stalks celery, coarsely chopped
  • 2 large carrots, coarsely chopped
  • 1 medium onion, coarsely chopped
  • 2 Tbsp. olive oil
  • 8 c. water
  • 1 lb. dry green split peas
  • 1 tsp. salt
  • 1 tsp. dried thyme, crushed
  • 1/2 tsp. pepper
  • 2 Tbsp. dried parsley flakes
  • 4 c. hot cooked brown rice

Directions

  1. 1
    In Dutch oven cook celery, carrot and onion in olive oil until crisp-tender.
  2. 2
    Stir in water, peas, salt, thyme and pepper.
  3. 3
    Bring to a boil; reduce heat.
  4. 4
    Simmer, covered, 45 to 60 minutes or until peas are tender.
  5. 5
    Add parsley.
  6. 6
    Simmer, uncovered, for 45 to 60 minutes or until thick.
  7. 7
    Place 1/2 cup cooked brown rice atop individual servings.
  8. 8
    Makes 8 (1 cup) servings.

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