Thursday, September 08, 2011

Simple Split Pea & Brown Rice Soup

I've revised this recipe a bit to omit the oil. It is just as delicious, but lower in fat!
Simple Split Pea & Brown Rice Soup
1 small onion
2 carrots
2 cloves garlic
Water; approximately 3-4 tablespoons
Salt & Pepper
2 cups vegetable broth (Rapunzel Brand No Salt)
3 cups water
1/2 cup long grain brown rice
1/2 cup green split peas
Splash of low-sodium soy sauce
Dash of ground Cumin

Sauté onion in water until translucent. Add carrots. Cook for a few minutes then add garlic, cook for 1 minute more. Add salt & pepper to taste.
Add broth and water. Turn heat to high and bring to a boil. Add rice, split peas, soy sauce and cumin. Reduce heat and simmer until rice is softened and peas begin to disintegrate.
Adjust seasoning with additional salt & pepper if needed.
Makes 6 servings

Printable (PDF) recipe can be found HERE


  1. Yum. I haven't tried this one yet. I should.

  2. That looks so good! We're big soup eaters over here, I'm for sure going to try this! thanks :-)

  3. Hi. I just wanted to let you know I'm coming over from Pinterest and I'm planning on making this soup this month (planning January's menu right now). Thanks!

    PS--do you think the soup will get too thick if I make it ahead on a Sunday to re-heat on a Wednesday? I think I'm going to try it and just plan to add more broth and water on Wednesday if needed. Making things ahead is just part of my life . . .

    1. Hi Mary Beth! Forgive my late reply! I do hope you tried this soup recipe! The soup will get thicker as it is stored. Thinning with broth or water is a very good idea. Most soups are better the second day! :) Thanks for stopping by!


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