Thursday, September 8, 2011

Split Pea Soup with a Thickness

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
serves 4

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!


  1. That soup looks delicious and those boots! Oh, I'm jealous. So cute!

    Katie x

  2. love the boots! definitely wear those on your birthday!


Aloha Saturdays with Maggy reader! Thank you for your comments, I love hearing your thoughts and feedback.


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