Split Pea Soup with Fresh Vegetables and Herbs

Serves 6

~

2 cups Split peas, rinsed and drained

4 cups water

3 bay leaves

1 Tablespoon extra virgin olive oil

1 medium onion, diced

4 cloves garlic, crushed

2 medium carrots, diced

2 stalks celery, diced

1 medium red bell pepper, diced

1 Tablespoon dried thyme

1 teaspoon dried rosemary, ground

1 teaspoon sea salt

2 to 3 cups vegetable stalk

¼ cup fresh basil, chopped

½ cup Italian parsley, chopped

1 Tablespoon white wine vinegar

½ teaspoon fresh ground black pepper

1. Place the split peas in a pot with the water and bay leaves. Cover, and simmer on medium-low heat for 45 minutes, stirring occasionally.

2. In a large skillet heat the olive oil over medium heat. Add the onion and garlic and cook until it begins to soften, about 3-5 minutes. Add the carrots, celery and red bell pepper. Sauté-stir for a minute then add the dried thyme, rosemary and sea salt; sauté about 3-5 minutes more.

3. Add vegetables to cooked split peas. Then add the vegetable stock, stir well, and simmer over medium-low heat until the vegetables are tender. Add the fresh basil, parsley, white wine vinegar, and black pepper. Adjust salt and seasonings if necessary.

*Taken from the Whole Life Nutrition Cookbook