Pea Soup

Name: Pea Soup
Ingredients: 2 stalks celery, coarsely chopped (1 c.); 2 large carrots, chopped (1 c.); 1 medium onion, chopped; 2 Tbsp. olive oil; 8 c. water; 1 lb. dry green split peas; 1 tsp. salt; 1 tsp. dried thyme, crushed; 4 c. hot, cooked brown rice (optional); 1/2 tsp. pepper; 1/4 c. snipped parsley or 2 Tbsp. dried parsley

11 ingredients

8 steps

Ingredients

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

Directions

1

In large, heavy pot, cook celery, carrots and onion in olive oil until crisp-tender.
2

Stir in water, peas, salt, thyme and pepper.
3

Bring to boiling, then reduce heat.
4

Simmer, covered, 45 to 60 minutes or until peas are tender.
5

Add parsley.
6

Simmer, uncovered, for 45 to 60 minutes or until thick.
7

If desired, place 1/2 cup cooked brown rice atop individual servings.
8

Makes 8 (1 cup) servings.