rants & recipes

Ingredients:

• 8 cups water
• 2 cups green split peas
• 3 cups celery, chopped
• 2 cups onions, chopped
• 2 tsp thyme leaves
• 2 Bay leaves
• 2 cups carrot, chopped
• 4 cloves garlic, minced
• 1 tsp sweet basil
• 1/2 tsp oregano
• 2 1/2 cups potatoes, chopped
• 1/4 cup Green onions w/ tops; diced
• 1 tbsp Spike (never have this and substitute a Rapunzel vegetable cube)
• 1 tbsp soy sauce
• pinch cayenne pepper
• 10 oz Frozen peas - rinsed under hot water to thaw (I always leave these out, never have them)

Instructions:

1. In a large 5-6 qt pot bring to a boil water, split peas, celery, onion, thyme and bay leaves.
2. Reduce heat and simmer, covered, about 20 minutes or until split peas are slightly soft.
3. Add carrot, garlic, basil and oregano, bring to a second boil then continue simmering covered until split peas are very tender and are dissolving to form a thick broth.
4. Add potato and simmer until potato is tender but still firm.
5. Turn burner to lowest heat and add green onions, spike, soy sauce, sea salt & cayenne pepper to taste.
6. Add peas if desired. Heat and gently stir until peas are tender.