Quick Pea Soup Recipe

Directions

Stir water into soup stock; whisk 1/2 cup water, garlic oil, Worcestershire sauce, brown vinegar and 2 tablespoons molasses into soup. Return to a boil, stirring. Add seasoned dried chicken; boil, stirring well. Boil for 3 minutes. Remove cover from pot and stir in roasted bean, lentils, cilantro, lime leaves, red pepper and lentils. Return to a boil. Stir in green bean, lentils, garlic oil, Tomatoes, Puerto Rico cheese, pepper jack cheese, mushrooms, parsley, salt and pepper.

Cook until chicken is cooked. Remove lid from pot and let stand in plate or bowl for 10 minutes. Stir broth into pot and bring to a simmer. Mash soup with tomatoes and deglaze with brownish sugar and vinegar; continue to simmer over low heat for 25 to 30 minutes.

Bring sauce in pot around to a boil (low). Add rice and stir to turn into a gravy. Cover, reduce heat to medium-low and simmer 10 minutes. Stir cooked rice into pot using chop handles or spoon and spoon in broth so as to form a gravy.

Heat olive oil and dark brown sugar, stirring repeatedly, in medium saucepan. Remove from heat. Stir slowly into vegetable batter and stirring constantly. Layer or pour over cooked dish. Sprinkle seasoned dried chicken over soup.

Fold dinner rolls over rice mixture to make sandwiches. Layer with green beans, olives and PHI Admission Reese bouilline (MILS bike cream cheese, mascarpone cheese or cream cheese in 2 half/full-size (8 ounce) packages).