Pea Soup

2 cups split peasabout 1 bag

10 cups water

2 cups brown riceif using instant rice, add in the last hour of cooking.

2 cups carrotfinely diced

2 cups onionfinely diced

2 cups celeryfinely diced

2 cups turnipfinely diced

¼ tsp Morton's Lite Salt

¼ tsp ground pepper

2 tsp SMOKED paprikaIf you don’t like a lot of smoke taste you can lower this amount. Don’t leave it out completely.

1 bay leaf Remove before bending or serving

1 tsp dried oregano

Add all ingredients into a slow cooker and set on low setting for 6 hours or high for 4 hours. You can cook on the stove top in a soup pot at a low simmer for about 3-4 hours. On the stove top, you must stir it every 20 minutes or it could burn on the bottom.

Remove Bay leaf! If you like a smooth pea soup then hit it with a stick (immersion) blender until smooth. If you like some chunks, just stir it every hour or so to break up the peas.

This makes 8 Servings. Each serving is two full dry cups.

Count as: 1 protein- 1 veggies- 1 starch

Adjust seasoning and serve. You can drizzle two teaspoons of good Extra Virgin Olive Oil over the top for added flavor. Just count it as 1 Fat.

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Pea Soup