I posted another split pea soup recipe before, but it was a curry one. I may or may not have mentioned that we liked that one, but it was very, very similar to this one when it was done, and it was a lot more work. This one is very simple, really easy and delicious. If you want a vegetarian one, simply use vegetable broth. If you can use it, I strongly suggest the Better than Bouillon vegetable broth. It is spectacularly delicious. I wish we could still use it. =(
2 c beef broth
4 c plain water
1 c dry brown rice
1 c dry split peas
1/4 tsp dried marjoram
1 bay leaf
several chopped carrots
1 med-large onion, chopped
1/4 tsp celery seed (the original calls for cut up celery, but we aren't big fans, so we never have any on hand. I think the celery seeds do fine...)
salt and pepper to taste
In a large saucepan, combine broth, peas, marjoram, bay leaf, water and a dash of pepper. Bring to boiling; reduce heat. Cover and simmer for about 45 minutes. Add vegetables and rice and cook for another 45 minutes--until peas and rice are soft and veggies are tender. Discard bay leaf.
GK's notes: I tripled this the other day and it worked great, so it's very expandable. We were quite surprised that such a simple recipe is so flavorful. The original calls for chicken broth (instead of beef) and a ham hock, which I think would taste pretty different. I'm sure it would be fine, but we can't do those. It also didn't call for rice, but we like it--it makes it a bit heartier, and gives a nice, toothsome texture. If you don't want to use it, reduce the water by 2 cups.
