Pea soup

Yield: 1 servings

Measure 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

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.

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