Nutrition balance score
Great
Glycemic Index
45
Low
Nutrition per recipe
Calories2753.7 kcal (138%)
Total Fat50.7 g (72%)
Carbs471.9 g (181%)
Sugars39.3 g (44%)
Protein114.8 g (230%)
Sodium2523.1 mg (126%)
Fiber113.9 g (407%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
2 tablespoonssunflower oil
1yellow onion
large, diced
6cloves garlic
pressed
6 cupswater
1 ½ teaspoonssea salt
2 cupsdried green split peas
4 ribscelery
diced
3carrots
medium, peeled and diced
3 cupsbrown rice
cooked
1 cupbrown rice
cooked, that I already had in the fridge If you don’t have rice cooked already, you can start to cook it at the same time that you begin the soup cups water cups, Bring the water and rice to a boil in a medium saucepan, Stir, cover, reduce heat and cook 45-50 minutes
Instructions
Step 1
Heat the sunflower oil in a large pot on medium heat. Add the diced onion and pressed garlic and saute 5-7 minutes, until soft. I like to add some water to the pot to help soften up the onions, a few tablespoons should do the trick
Step 2
Add the water, sea salt and split peas. Turn the heat up to high and bring the soup to a boil. Reduce the heat to medium-low, cover and simmer the peas for 40 minutes, stirring a few times throughout the 40 minutes so that the peas do not stick to the pot.
Step 3
Add the diced celery and carrots and stir.
Step 4
Return the lid and simmer another 15-20 minutes. Uncover and stir the soup a few times throughout the 15-20 minutes.
Step 5
Finally, remove the lid and add the cooked brown rice.
Step 6
Simmer the soup uncovered for another 5-10 minutes more until the soup has thickened.
Step 7
Serve!
Step 8
Note: If the soup seems too thick after being cooked, add 1/2-1 cup of water. The soup will thicken as it sits in the fridge overnight.
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