Split Pea Soup

I have to admit: the first time I made split pea soup it was out of desperation. I needed something that all of my food-allergic friends could sit down and eat together, and cutting meat, dairy, eggs, soy, beans, and nuts made me nervous about a main dish that wasn't just raisins and sunflower seeds.

This recipe is easy, mostly shelf-stable, and meets all the demands of those with food allergies and sensitivities. Plus, it is delicious, makes itself in a crock pot, and freezes perfectly. I often make it for new mamas because it is a simple, complete meal that tastes very good and comforting.

Ingredients:

1/2 c wild rice blend
1 and 1/2 c split peas or a mix of split peas and lentils
1/2 c chopped onion
1 t salt
1 bay leaf
8 c water

1 c chopped carrot
1 c chopped celery
1 t thyme
1 t oregano
1 t parsley
black pepper to taste

Crock pot method:
1. Combine all of the first set of ingredients in a crock pot and cook on high for 3-4 hours.
2. Add the second set of ingredients and cook for an additional 1-3 hours. Add water as needed.

Dutch oven method:
1. Combine all of the first set of ingredients in a dutch oven and cook on low heat for 2 hours.
2. Add the second set of ingredients and cook for an additional hour. Add water and stir as needed.

I like to serve this with corn bread, which can also be made GF