Breakfast of oatmeal and apples with cabbage patch baby Amber and kitty.
Feeding kitty oatmeal.
Walking trudging through the deep snow.
Doodling the afternoon away.
Split Pea Soup!
Split Pea and Brown Rice Soup
A nice and hearty split pea soup made with simple ingredients. Brown rice adds some extra protein to this already protein-rich soup. A perfectly healthy and satisfying meal on its own or served with crusty whole grain bread and dairy-free margarine.
- 2 tablespoons sunflower oil
- 1 large yellow onion, diced
- 6 cloves garlic, pressed
- 6 cups water
- 1 1/2 teaspoons sea salt
- 2 cups dried green split peas
- 4 ribs of celery, diced (2 cups)
- 3 medium carrots, peeled and diced (2 cups)
3 cups cooked brown rice*
*I used cooked brown rice that I already had in the fridge. If you don’t have rice cooked already, you can start to cook it at the same time that you begin the soup. 1 cup uncooked brown rice + 2 cups of water will = about 3 cups cooked brown rice. Bring the water and rice to a boil in a medium saucepan. Stir, cover, reduce heat and cook 45-50 minutes.
- Heat the sunflower oil in a large pot on medium heat. Add the diced onion and pressed garlic and saute 5-7 minutes, until soft. I like to add some water to the pot to help soften up the onions, a few tablespoons should do the trick
- Add the water, sea salt and split peas. Turn the heat up to high and bring the soup to a boil. Reduce the heat to medium-low, cover and simmer the peas for 40 minutes, stirring a few times throughout the 40 minutes so that the peas do not stick to the pot.
- Add the diced celery and carrots and stir.
Return the lid and simmer another 15-20 minutes. Uncover and stir the soup a few times throughout the 15-20 minutes.
Finally, remove the lid and add the cooked brown rice.
Simmer the soup uncovered for another 5-10 minutes more until the soup has thickened.
Note: If the soup seems too thick after being cooked, add 1/2-1 cup of water. The soup will thicken as it sits in the fridge overnight.