Pea Soup - cooking recipe

Ingredients

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

Preparation

In large, heavy pot, cook celery, carrots and onion in olive oil until crisp-tender.
Stir in water, peas, salt, thyme and pepper.
Bring to boiling, then 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.
If desired, place 1/2 cup cooked brown rice atop individual servings.
Makes 8 (1 cup) servings.