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Yellow Split Pea Soup

beans, low-fat, soups, vegan

2 cup dried yellow split peas
2 tablespoon extra-virgin olive oil
1 onion; chopped
8 cup water
1 carrot; chopped
1 bunch parsley; chopped
1/2 bell pepper (any color)
1 hot chili pepper (any color)
1 bay leaf
1/4 teaspoon dried oregano or thyme
1 1/2 teaspoon salt; or to taste
1 freshly ground black pepper
1/2 cup rice, uncooked (optional)

Rinse peas well. Drain. Remove stems and seeds from peppers, reserving some chili seeds to flavor soup if desired. Chop peppers. In a large soup pot, saute onion in olive oil until soft. Add peas, water, carrot, parsley, oregano or thyme, bay leaf, peppers (and seeds, if using), salt, and pepper to taste. Simmer soup about 2 hours, until peas are soft. If desired, rice may be added to soup 15 or 20 minutes before cooking is finished. Copyright 1994 Karen Mintzias May be - Freely distributed

Yield: 8 servings

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