One rainy day (October 16)!

I made two soups...

Split Pea soup and a Chipotle Mexican soup

Here's the Split Pea soup recipe:

1 teaspoon olive oil
1 onion, chopped
1 bay leaf
3 cloves garlic, minced
1 1/2 cups dried split peas
1  teaspoon salt -- (I didn't think this was too much, but you may want to start with 1/2 teaspoon or less if you're watching your salt intake)
6-7 cups veggie broth (I split 3 veggie broths between two soups, so I'm not sure how much exactly.  Also, if you broth is salty, this will relate to how much salt you add.)

2-3 carrots, chopped
3 potatoes, diced
1 tablespoon chopped parsley
1/2 teaspoon dried basil
pinch dried thyme
1/2 teaspoon ground black pepper

Directions
In a large pot over medium high heat, saute the oil, onion, bay leaf and garlic for 5 minutes, or until onions are translucent. Add the peas, barley, salt and water. Bring to a boil and reduce heat to low. Add the carrots, celery, potatoes, parsley, basil, thyme and ground black pepper.  Simmer for 1-2 hours, stirring occasionally. The split peas should get very soft and start to fall apart.  See picture!

Next time make more as 4 of 5 of us really like this soup!  (P.S. I like to add a little sriracha to my split pea soup!)

 

Chipotle Mexican soup recipe sometime soon.