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Pea Soup

1 c. celery, coarsely chopped
1 c. carrots, coarsely chopped
1/2 c. onion, coarsely chopped
2 tbsp. olive oil
8 c. water
1 lb. dry green split peas
1 tsp. salt
1 tsp. thyme, dried, crushed
1/4 c. parsley, fresh snipped (or 2 tbsp. dried parsley flakes)
1/2 tsp. pepper
4 c. hot cooked brown rice (optional)

In dutch oven cook celery, carrot and onion in olive oil until crisp tender. Stir in water, peas, salt, thyme and pepper. Bring to boiling, reduce heat. Simmer, covered, 45 to 60 minutes or until peas are tender. Add parsley. Simmer uncovered, for 45 to 60 minutes more or until thick. If desired, place 1/2 cup brown rice atop individual servings. Variation: for garlic lovers, add 2 cloves minced garlic to dutch oven while cooking vegetables.

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