split pea and brown rice soup

When walking through my local bulk foods store yesterday I was intrigued by this bag of green split peas. Maybe it was the color matching the color of springtime that is showing it's sleepy head, or maybe I was just hungry? Anyway, This evening for dinner is going to be a hearty and filling split pea and brown rice soup!

Split Pea and Brown Rice Soup
ingredients:
- Green Split Peas
- Brown Long Grain Rice (I probably would have preferred wild rice here)
- Red Onion
- Natural Salt
- Veggie Bullion Cube
- Black Pepper
- Rosemary
- Caraway Seeds
- Garlic Powder
- Extra Virgin Olive Oil
- Crushed Red Pepper
- Water

how did this happen?
- Fill the bottom of the pot with about an inch of Split Peas. This stuff expands, so watch out!
- Add about a half inch of Brown Rice.
- Toss in...
. . three, four-finger pinches of real salt.
. . a three finger pinch of Black Pepper.
. . a palm full of Rosemary.
. . likewise Garlic Powder.
. . and a five finger of Caraway Seeds.
. . dollop Extra Virgin Olive Oil.
- Fill the pot about double than the dry ingredients with water, cover, and simmer for thirty minutes. Stir occasionally.
- Dice up half of the Red Onion and throw it in.
- Stir with a slight bit of vigor and the peas should mostly turn to mush, leaving us with a purdy lime green soup.
- Garnish with a sprinkle of Crushed Red Pepper and a few slices of lightly toasted and vegan buttered wedges!

*If it starts to dry up as it simmers, just add more water and stir!