Kids think hardy split pea soup is a comfort food on cool days. Split peas are high in fiber and protein and low in sugar and fat, and mixed with rice they are a complete protein, building new cells in the body and repairing damaged tissues. They are dried because they are eaten after they have become fully ripe. After split peas are harvested, they are soaked and steamed to soften their outer skin. They are put into a splitter machine to split them in half. Dried peas take longer to cook, but they can be stored for many months. Freshly made soup tastes different from canned soup and is much yummier. Kid Chefs can make organic split pea soup by filling a pot with two cups of water and one cup of organic split peas, bring to a boil and cook 10 minutes. Pour peas into strainer, sort and rinse thoroughly. Fill the pot with seven cups of fresh water, the strained peas, ½ cup rice, two cubed red potatoes, two carrots, ¼ red onion, 2 cloves of garlic and simmer for 45 minutes, stirring often. Add 2 tablespoons butter, one vegetable bouillon cube, sea salt, curry powder, with sprigs of fresh cut garden rosemary, oregano, and sage, and serve.