Pea Soup - cooking recipe

Ingredients

2 stalks celery, coarsely chopped
2 large carrots, coarsely chopped
1 medium onion, coarsely chopped
2 Tbsp. olive oil
8 c. water
1 lb. dry green split peas
1 tsp. salt
1 tsp. dried thyme, crushed
1/2 tsp. pepper
2 Tbsp. dried parsley flakes
4 c. hot cooked brown rice

Preparation

In Dutch oven cook celery, carrot and onion in olive oil until crisp-tender.
Stir in water, peas, salt, thyme and pepper.
Bring to a boil; reduce heat.
Simmer, covered, 45 to 60 minutes or until peas are tender.
Add parsley.
Simmer, uncovered, for 45 to 60 minutes or until thick.
Place 1/2 cup cooked brown rice atop individual servings.
Makes 8 (1 cup) servings.