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Saturday, April 23, 2011

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.

2 comments:

  1. This sounds delicious, Bianca! Thank you for sharing the recipe. :) I look forward to trying it!

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  2. Thank you for your comment, Sarah! The soup is very delicious! I love the smell of it while it is cooking. Let me know how you like it if you try it!

    ~Bianca

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