This is one of my husband's favorite soups. I used to make regular split pea soup, the Belgian or Dutch way but since we've tried this version, it's become our favorite. Split Pea and Rice Soup 1 cup dried split peas 3 cups water ____________________________ 2 cups chopped onions 2 cloves garlic, minced 1/4 cup olive oil 2 bay leaves 1 tsp ground cumin 1/2 tsp cinnamon 1/4 tsp cayenne 1/2 tsp round cardamom ___________________________________ 2 cups veggie stock or chicken stock 2 tsp fresh lemon juice 1/2 cup cooked rice salt and pepper 1/4-1/2 cup fresh parsley (optional) Rinse peas. Put them in a soup pot wiht 3 cups of water and bring to a boil. Reduce heat, cover and simmer for 45 minutes to an hour. Meanwhile, sauté the onions and garlic in the olive oil until the onions ae translucent. Mix in the spices and continue cooking for 5-10 minutes, stirring frequently to avoid burning. When the peas are cooked, stir in the onion mixture along with the vegetable stock. Add the lemon juice and cooked rice and season with salt and pepper to taste. If wanted, stir in parsley and serve. We also love soups made with black beans and some orange juice.

Split pea soup with thin slices of bratworst or any German sausage in it!

French Market Bean Soup ½ day | ½ day prep | SERVES 8 -10 Ingredients 1/3 cup dried black bean 1/3 cup garbanzo bean 1/3 cup dried black-eyed peas 1/3 cup dried kidney beans 1/3 cup dried pinto bean 1/3 cup dried navy beans 1/3 cup dried lentil 1/3 cup split peas 1/3 cup lima beans 1 tablespoon salt 2 bay leaf 2 teaspoons dried thyme 1 quart water 1 quart v-8 vegetable juice 1 (14 ounce) can diced tomato, with juice 2 medium onion, chopped 2 cloves garlic, minced 1/4 cup fresh parsley, chopped 6 stalks celery, with leaves,chopped 1 whole bell pepper, chopped 1 teaspoon salt 1 teaspoon pepper Tabasco sauce 1 lb smoked sausage (I prefer beef) 1/2 whole chicken Directions 1Wash and sort beans. 2Add water to cover beans and soak overnight with the 1 T salt. 3Drain the beans. 4Place in a large soup pot with 1 quart of water, bay leaves and thyme. 5Bring to a boil; reduce heat and simmer, covered for one to two hours. 6Add all other ingredients except chicken and sausage. 7Simmer one to one and a half hours uncovered. 8Add chicken and cut up sausage. 9Cover, and continue to cook until chicken is tender. 10Skin and debone chicken 10 minutes before serving. 11Add the reserved parsley. 12Serve hot with your favorite bread. 13This freezes beautifully.

BLACK BEAN SOUP WITH RICE 1 lb. dried black beans Water 2 tbsp. butter 2 med. onions 2 crushed garlic cloves 2 bay leaves 1/2 c. chopped green pepper 1 tsp. ground cumin 3 1/2 c. beef broth 1 tbsp. cider vinegar 1 tsp. salt 1/8 tsp. hot pepper sauce 3 c. hot cooked rice Wash beans and soak overnight. Drain and reserve liquid. In Dutch oven, melt butter. Add next 5 ingredients plus bacon. Saute onions. Stir in beans and cook three minutes more. Pour in beef broth and 1 cup liquid. Simmer partially covered over low heat until beans are tender, 2-3 hours. Add more water to pot if beans become too dry. During the last 30 minutes, stir in vinegar, salt, and hot pepper sauce to taste. Serve in a soup bowl over hot cooked rice and top with diced raw onion. This is great with celery and carrot sticks with yogurt dip and an ice cold martini.