This split pea soup has guts. So much guts we could call it a split pea stew. But not a stoup. Let's never use that word.
My copy of Joy of Cooking actually creaks when opened. No, my soup recipe is not from Joy, it's just where I keep all my loose recipes. I even write recipes on the inside cover.
While the soup was simmering I tried on some outfits for my upcoming birthday bbq.
I just need an excuse to wear these awesome boots my cousin gave me while visiting Portland.
Soup obsession seems to be happening to me. I even entered a recipe contest with one of my soups. Check it out and vote here: Flavors Take Flight. Your support would mean the world to me!
Split Pea Soup with a Thickness
1 cup short brown rice
1 cup dried green split peas
1 TBL olive oil
1 cup chopped yellow onion
2 cloves chopped garlic
4 cups vegetable stock
2 tsp fresh thyme or 1 tsp dried
1 chipotle pepper in adobo (optional)
salt & pepper
Cook rice separately in a rice cooker or pot. In a heavy soup pot over medium high heat, saute onions until soft in the olive oil. Season with salt & pepper. Add garlic, split peas, pepper (if using), stock, thyme, and more salt & pepper to taste. Bring to a boil, then simmer, covered for about 90 minutes or until peas are soft. Add cooked rice and adjust seasoning, if needed.
You can blend, for a creamier soup, or use one of those emulsifier things. I did neither for the rustic version. Serve with bread or cheater bruschetta (toast with olive oil and tomato slices). Enjoy!