Recipe--Split Pea Soup

This soup is a favorite of our family for cold nights! Since we had snow this past week, I thought it would be appropriate to share this recipe now. We usually have a “one bowl meal” when we make this soup as it is SOOO filling and hearty.

Split Pea Soup

2 stalks of celery, coarsely chopped (1 cup)

2 large carrots, coarsely chopped (1 cup)

1 medium onion, coarsely chopped (1/2 a cup)

2 tablespoons of olive oil (we use coconut)

8 cups of water

1 pound of dry green split peas

1 teaspoon of salt

1 teaspoon of dried thyme, crushed

½ a teaspoon of pepper

¼ cup snipped parsley or 2 tablespoons of dried parsley flakes

4 cups of hot cooked brown rice or barley(optional)

In a Dutch Oven (or large soup pot) cook celery, carrot, and onion in olive oil till crisp-tender. Stir in water, peas, salt, thyme, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 45 to 60 minutes or till peas are tender. Add parsley, Simmer, uncovered, for 45 to 60 minutes or till thick. If desired, place ½ cup cooked brown rice atop individual servings. Makes 8 (1 cup) servings.