Split Pea and Potato Soup

It's January and it's cold. A perfect time to make this vegetarian split pea soup. It contains potassium, magnesium, iron, vitamin K and approximately seven grams of protein.

Ingredients:
1/2 leek rinsed well and sliced
1 carrot diced
1 celery diced
4 button mushrooms sliced
Oil for sauteing
1 large unpeeled potato diced
1 cup dried split peas
1/2 cup brown or wild rice
5 cups water or broth
salt, pepper, paprika to taste

Heat oil over medium heat. Saute leek, carrot, celery and mushrooms 5 minutes.
Add potato and bay leaf and cook for another 5 minutes. Add split peas, rice and water or broth and simmer covered for 30 to 60 minutes. Add seasonings and cook for another 10 minutes, until peas are soft. Serve with crusty bread for a complete meal.