Sunrise Ruby

Embarrassingly easy yet yummy:

Split Pea Soup

• 1 lb. split peas, rinsed and drained
• 1 med. onion, chopped
• 3-4 cloves garlic, peeled and chopped
• 3 Tbsp. olive oil
• 6 cups stock
• 1-2 tsp. dried thyme
• salt and pepper to taste

Sauté the garlic and onion in olive oil. Add peas, stock, and thyme and bring to a boil. Simmer for 1 hour, or until peas are tender and stock is absorbed. Add salt (sea salt if you have it) and pepper to taste.

This recipe is really flexible: you can use whatever kind of stock you have on hand (tonight I used 4 cups veggie stock with 2 cups water added, but I’ve made it with chicken stock before, too), and of course you can adjust the garlic and spices to your own taste. Sometimes I add dried oregano. You could add ham if you’re feeling carnivorous. I like to serve the above veggie version with rice for complete protein.