This is a variation on the Smokey Linguica Split Pea Soup. With the addition of the wild rice, this soup offers more protein since it combines both legume and grain.
|1 linguica sausage |
1 small package green split peas
1 large yellow onion
3T extra virgin olive oil
2 bouillon cubes (garlic & parsley)
2t dried thyme
1C wild rice
Fine dice the onion and saute it over medium low heat with the olive oil in the soup pot (6-8 quart). Quarter the linguica lengthwise, then slice it into 1/4” pieces and add to the pot. While you saute the onion and linguica, add the thyme and when it releases its fragrance, add the water and peas, then increase the heat to medium high. When the soup boils, add the bouillon.
This Portuguese bouillon bar, purchased during my travels, was the size of 2 regular bouillon cubes and had very little salt, so I added 1T French sea salt. Add the rice to the boiling soup and after stirring, lower the heat to a simmer, cover the pot, and cook until the rice is cooked.