Pea soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Dry green split peas |
| 8 | cups | Water |
| 2 | Stalk celery coarsely | |
| Chopped (1 cup) | ||
| 2 | larges | Carrots coarsely chopped |
| (1 cup) | ||
| 1 | medium | Onion coarsely chopped |
| (1/2 cup) | ||
| 1 | teaspoon | Salt |
| 1 | teaspoon | Dried thyme crushed |
| ½ | teaspoon | Pepper |
| ¼ | cup | Snipped parsley OR |
| 2 | tablespoons | Fried parsley flakes |
| 4 | cups | Hot cooked brown rice |
Directions
In a dutch oven combine peas, water, celery, carrots, onion, salt, thyme and pepper. Bring to boiling; reduce heat. Simmer, covered, 45 to 60 minutes or until peas are tender. Add parsley. Simmer, uncovered, 45-60 minutes or until thick. Place ½ cup hot cooked brown rice on top of each serving.