Wild Rice and Split Pea Soup |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Another soup for fall! If you had rice made ahead of time (or leftover) this would go together in no time! 4-6 servings 45 min Ingredients:
1 tablespoon oil |
1 large red onion, diced |
2 stalks celery, diced |
12 ounces button mushrooms, sliced |
3 garlic cloves, minced |
10 cups water |
1 cup split peas (yellow or green) |
2 carrots, diced |
2 cups potatoes, diced |
1/2 cup wild rice |
2 tablespoons dried parsley |
2 teaspoons dried oregano |
1 teaspoon black pepper |
salt |
Directions:
1. Sauté onion garlic, celery and mushrooms in oil.
2. Stir in water, split peas, carrots, potatoes, herbs and rice. Bring to a simmer. Reduce heat to a simmer and cook until peas are tender.
3. Serve hot with some crusty bread.
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