Vegetable Soup with Red Camargue Rice

Soup made with carrot, celery, red Camargue rice, red onion, split peas, tomato puree, sunflower oil, and vegetable stock.

The split green peas were soaked overnight. The carrot, celery, red onion were stir-fried for fifteen minutes in sunflower oil, and then I added half a pint of boiling water. I added the soaked split peas, the camargue rice, and the bay leaf. Cooked for at least forty minutes under glass at a low heat.

At this point I added a couple of squirts of tomato puree, and some vegetable stock.

 Cooked for another forty five minutes at a low heat under glass. Add herbs, according to preference. Serve with black pepper. But delicious as is!