This frugal soup makes a satisfying one dish meal. It makes good use of cold season vegetables and provides excellent nutritional value.
Servings: 8servings
Author: Mary Gillespie
Ingredients
1tablespoon/ 15 ml oil
1medium onionchopped (about 1 cup / 250 ml)
2clovesgarlicminced
1/4cup/ 60 ml brown rice
1cup/ 250 ml yellow split peas
4cups/ 1 liter vegetable stock
2cups/ 500 ml chopped cabbage
2cups/ 500 ml chopped kale
2medium carrotschopped (about 1 cup / 250 ml)
3stalks celerychopped (about 1 cup / 250 ml)
128 oz / 796 ml can chopped tomatoes
2cups/ 500 ml water
2teaspoons/ 10 ml oregano
1teaspoon/ 5 ml basil
1teaspoon/ 5 ml thyme
1/4cup/ 60 ml chopped parsleyoptional
1teaspoon/ 5 ml salt
1/4teaspoon/ 1.25 ml ground pepper
1/4teaspoon/ 1.25 ml chili pepper flakes
Instructions
Heat a large saucepan over medium-low heat. When pan is hot, add oil and swirl to coat pan. Add onions and cook until soft - about 3-4 minutes. (If onions start to brown, turn down the heat.)
Add garlic and cook 1-2 minutes longer.
Add rice and split peas and stir to coat with the onion mixture in the pan. Toast for 1-2 minutes, then add vegetable stock.
Bring stock to a boil, then cover and turn down heat to low. Simmer for 45 minutes to 1 hour. The peas should be soft but still retain their shape.
Add the remaining ingredients and bring the mixture back to a boil. Turn down heat, and simmer until the carrots and cabbage are tender, about 20 minutes.
Serve hot.
Recipe Notes
You can replace the vegetable stock with water if you don't have stock available. The soup will still taste great, but the stock will add deeper flavor.