Vegan Gluten Free Split Pea Soup

By Kristin Meier

  • 1 tablespoon extra virgin olive oil
  • 1 onion, chopped
  • 2 bay leaves
  • 6 cloves garlic, minced
  • 4 cups dried split peas
  • 1 cup brown rice
  • 8 cups water
  • 8 cups organic low sodium vegetable broth
  • 6 organic carrots, chopped
  • 6 organic stalks celery, chopped
  • 1 organic red pepper
  • 1 organic green pepper
  • 4 sweet potatoes, diced
  • 1/2 cup chopped parsley
  • 2 T dried basil
  • 2 T dried thyme
  • 2 T ground black pepper
  • 2 T dried marjoram

Saute the oil, onion, bay leaf and garlic in a (cast iron) skillet until the onions are translucent. Add in the carrots, celery, peppers and sauté.  (Hint: I used the Cuisinart to chop all the veggies/potatoes.)  In a large stock pot, combine peas, brown rice, potatoes, water, vegetable broth, parsley, basil, thyme, pepper, marjoram, and water. Bring to a boil and reduce heat to low. Simmer for 2 hours, stirring occasionally.  Add the sautéed carrots, celery, peppers, garlic and onion sauté to the soup. Serve when soup is hot. Enjoy!