One winter, when I decided that it was my goal to try a new soup every week, my mother suggested I try her recipe for split pea soup. I honestly couldn't remember if I had ever had split pea soup in my life, but I figured, if my sister, who normally doesn't like split pea soup, likes my mom's vegetarian version, I would probably like it as well. And, I was right. Besides simply tasting good, this has got to be one of the easiest soups in the world to make. You just throw everything into a pot and let it cook itself. Topping each serving with a mound of brown rice adds an unusual and nutritious touch. All that is needed to complete the meal is a salad and some bread.
Mom's Split Pea Soup
Warm Slices of Hearty, Multi-Grain Bread
Simple Green Salad


8 cups water
1 pound green split peas (2-1/2 cups), rinsed and drained
2 large carrots, coarsely chopped
2 celery stalks, coarsely chopped
1 small to medium onion, chopped
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup chopped fresh parsley
dash of liquid smoke (optional)
3 cups cooked brown rice

Cooking Instructions

Place the water, split peas, carrots, celery, onion, thyme, salt and pepper into a large pot and bring to a boil over high heat. Reduce the heat, cover the pot, and simmer the soup, stirring occasionally, for about 30 minutes. Stir in the parsley and liquid smoke (optional) and continue to cook for another 30 minutes or so until the soup is thick and the split peas are completely cooked (at this point, the split peas will basically have turned to mush). If the soup thickens too much during cooking, simply add more water and adjust the seasonings accordingly.

Serve the soup in bowls, topping each bowl with 1/2 cup of the cooked brown rice.

Makes 6 servings



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To cook the brown rice, bring 2-1/2 cups of water to a boil in a medium pot. Add 1 cup of brown rice and 1 teaspoon of salt and simmer for about 45 minutes or until the rice is tender.

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