Split Pea Soup
1 c. short brown rice
1 c. chopped yellow onion
1 tbs. olive oil
salt & pepper
2 cloves chopped garlic
1 c. dried green split peas
1 chipotle pepper in adobo (optional)
4 c. vegetable stock
2 tsp fresh thyme or 1 tsp dried
Udi’s Millet-Chia bread
1. Cook rice separately in a rice cooker or pot, according to package directions.
2. In a heavy soup pot over medium high heat, saute onions until soft in the olive oil. Season with salt & pepper.
3. Add garlic, split peas, chipotle pepper, stock, thyme, and more salt & pepper to taste. Bring to a boil, then simmer, covered for about 90 minutes or until peas are soft.
4. Add cooked rice and adjust seasoning, if needed.
You can blend for a creamier soup. Serve with toasted Udi’s millet-chia bread. Enjoy!