4 1/2 oz. dried yellow split peas
1 bay leaf
2 tsp. olive oil
1/2 c. chopped onion
1 1/2 c. cubed pared turnips
1 c. sliced carrots
2 oz. long grain rice
1 tbsp. rice wine vinegar
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
1 c. drained cooked cut green beans
2 oz. shredded Jarlsberg cheese

In large saucepan, soak peas, in enough water to cover, 1 hour; drain. In same saucepan, bring peas, 4 cups water and bay leaf to a boil. Cover and reduce heat to low; simmer 15 minutes. In large non-stick skillet, heat olive oil. Add onion; cook, stirring constantly, 3-4 minutes, or until tender. Add turnips, carrots, and rice, stirring constantly, 5-6 minutes, or until rice is translucent and vegetables soften slightly. Add vegetable mixture, vinegar, salt, and pepper to peas; simmer, covered, 15 minutes. Add green beans; cook 5 minutes, until beans are heated and rice is tender. Remove bay leaf. Ladle soup evenly into bowls; sprinkle evenly with cheese.