Vegetarian Split Pea Soup

Name: Vegetarian Split Pea Soup
Ingredients: 2 cups split peas, rinsed and sorted; 2 tablespoons vegetable oil; 2 celery ribs, sliced; 1 onion, diced; 2 carrots, sliced; 1 turnip, peel and dice (optional); 1 medium potato, peel and dice; 1 cup brown rice, uncooked; 8 ounces spinach, chopped; 4 cups vegetable broth; 4 cups water (or more as needed); 1 tablespoon chopped parsley; salt and pepper, to taste

13 ingredients

3 steps

Ingredients

2 cups split peas, rinsed and sorted
2 tablespoons vegetable oil
2 celery ribs, sliced
1 onion, diced
2 carrots, sliced
1 turnip, peel and dice (optional)
1 medium potato, peel and dice
1 cup brown rice, uncooked
8 ounces spinach, chopped
4 cups vegetable broth
4 cups water (or more as needed)
1 tablespoon chopped parsley
salt and pepper, to taste

Directions

1

In a large soup pot, saute onion and celery in oil until tender. Add carrots, turnip, and potato. Saute about 5 more minutes. Add water, broth, peas, rice, and spinach.
2

Simmer until peas are tender (this will take about 2-4 hours), stirring every so often to avoid scorching. Add water or broth as needed to keep soup from becoming too thick. Add parsley, salt, and pepper in the last 30 minutes.
3

Warning: If you do not add water during the cooking process, the soup will be very thick and the split peas may not soften!