Savory Split Pea & Rice Soup

After much tweaking, I came up with what I think is the most savory, full flavored Split Pea Soup I've ever made. It's so easy to make, and SO yummy!

What You'll Need:

1 tablespoon EVOO (Extra Virgin Olive Oil)

1 lg onion, chopped

1 Tablespoon celery seed

2 cloves garlic, chopped fine

1 Lb dry split peas

1 Bay leaf

1 cup uncooked brown rice (can use barley as well for a variation!)

1 Cup Sliced Baby Mushrooms

1 Cup thinly sliced carrots

8 Cups water

2 Cups Vegetable Broth

1/2 teaspoon pepper

1/2 teaspoon salt 

What to Do With It:

Heat oil in your soup pot (I always use a cast iron kettle) and saute the onion, mushrooms and garlic until tender. Stir in celery seed, salt and pepper and mix well. Add split peas, rice (or barley), water, broth, carrots and the bay leaf. Bring to a boil; reduce heat to a low simmer and cover. Simmer for 1 to 1 1/2 hours or until peas and rice are tender.