Summery Soup

Source: Mommy Logan

• 1/4 cup yellow split peas
• 1/4 cup brown rice
• 6 cups water
• 1 bay leaf
• 1 tbs oil
• 1 1/2 tsp salt
• 1/2 cup onion, minced
• 1/2 cup green pepper, minced
• 1/2 tsp curry powder (or cumin)
• 2 cups zucchini, thinly sliced (or summer squash)
• 1 1/2 cups plain yogurt

In a large soup pot bring peas and rice to a boil with bay lief and water, then reduce heat and simmer with lied ajar. Mean while place a frying pan on medium heat and add oil. When oil is hot add onion and pepper; stir for a minute, add salt & curry powder and stir well. Add zucchini or squash, lower heat, cover, and cook together for 5-10 minutes. When rice and peas have simmered for about 45-50 minutes, add vegetables and simmer for 10-15 minutes more.

Remove from heat and stir in yogurt. Serve warm or refrigerate and serve with a few ice cubes in each bowl. Garnish with chopped scallions, chives, or parsley sprigs if desired. serves about eight.