Split-pea soup, a homey, old-time dish, meets the newest nutrition standards. Each meatless serving is cholesterol-free, very low in fat, and high in soluble fiber.
Dry split peas require no soaking, so you can put all the ingredients in a Dutch oven or kettle. Let them simmer with no more attention than an occasional stir.
PEA SOUP
Preparation time: 00 minutes
Cooking time: 00 minutes
Yield: 8 servings
1 pound dry green split peas
8 cups water
2 ribs celery, coarsely chopped, about 1 cup
2 large carrots, coarsely chopped, about 1 cup
1 medium onion, coarsely chopped, about 1/2 cup
1 teaspoon salt
1 teaspoon dried thyme, crushed
1/2 teaspoon pepper
1/4 cup snipped parsley or 2 tablespoons dried parsley flakes
4 cups hot cooked brown rice
1. In a Dutch oven, combine peas, water, celery, carrots, onion, salt, thyme and pepper. Bring to boiling; reduce heat. Simmer, covered, 45 to 60 minutes or until peas are tender. Add parsley. Simmer, uncovered, 45 to 60 minutes or until thick. Place 1/2 cup hot cooked brown rice on top of each serving.
