This is a simple, great weekend dish that you can start in the morning, leave on the stove all day, and find your home full of the delicious aroma when you are ready for dinner. Serve with crusty bread and mild cheese (like a farmer's cheese) or a simple salad.
-1 bag yellow split peas
-2 yellow onions, quartered then sliced
-4 celery stalks, roughly chopped
-1 big carrot or handful of baby carrots, roughly chopped
-2 cartons of organic vegetable stalk
-2 TB butter or olive oil
-1 TB cumin
-salt, pepper
Sort through and rinse peas.
Heat butter or olive oil in large pot. Add onions, cook for 5 minutes. Add celery and carrots, cook for 15 minutes on low heat, until onions are clear (do not brown.) Add cumin, salt pepper. Add peas and one carton of vegetable stalk. Add more stalk, salt, pepper as the soup cooks. Cook on low heat all day.
