With this most recent burst of 70 degree days and gorgeous clear skies it has felt like Spring was here in full force. Spring is one of my favorite seasons! The warm breeze filled air carrying sweet smells of trees and gardens in bloom, the fresh vegetables and fruits popping put of the Earth in abundance, and the beginnings of new life all around me bring a special kind of warmth to my heart. As the days start cooling again, in the way they do at the end of Winter, and the rain and frost move back in, I want to keep that warm lovely Spring feeling with me. This hearty Split pea makes me feel warm, cozy, and filled with the yumminess of a Spring soon to come!
Garlic & Ginger Split Pea Soup
4 cups veggie broth (or chicken broth if you are so inclined)
2 cups water
1 cup chopped spinach
2-3 cups chopped carrots (l like to chop mine small so they cook quicker)
4 cloves garlic minced
fresh ginger (approximately the size of your thumb) chopped
6 green onions chopped
1 cup brown rice
1 cup split peas (dry)
1 tablespoon sage
1 tablespoon thyme
salt and pepper to taste
Directions: Put the broth, water, split peas, and rice into a heavy bottomed pot; if you don't have a heavy bottomed pot a large pot is just fine. Cover and bring to boil. Once it is boiling reduce the heat to low and let simmer for 35 minutes. Add the carrots, ginger, garlic, and onions and simmer until the carrots are tender (around 15 minutes or so depending on the size of the carrots). Remove from heat and add the onions, spinach, sage, thyme, salt and pepper. Stir until well blended.