This embarrassingly easy soup is vegan and gluten-free, but it somehow manages to taste like chicken. Ben ate it, and that’s no easy seal of approval for a legume soup to earn. Without further ado, the ingredients:
- 2 small onions (or 1 large onion), chopped
- 4 medium carrots, chopped
- 4 celery stalks, chopped
- 2 Tbs olive oil
- 6 C veggie broth
- 1 C long grain or basmati brown rice
- 1 C yellow split peas
- 1 tsp dried basil
- 1 tsp salt
- space
In a medium soup pot on medium heat, saute onions, carrot and celery in olive oil until the onions are translucent. Add broth, rice, split peas and basil and bring to a boil. Reduce heat, cover and simmer for 45 minutes, or until the rice and peas are cooked. Add salt toward the end of cooking time.
Remove from heat and use an immersion blender to blend the chowder until smooth, or until you get the texture you want. I left some pieces of carrot, rice and peas in ours tonight. It was delicious with a garden salad on the side. I’m guessing this recipe could very easily be adapted for a slow cooker.