1 teaspoon olive or canola oil
1 Spanish onion, chopped
1 carrot, diced
2 stalks celery, sliced
1 1/2 cup green split peas, rinsed
6 cups stock or water
1 bay leaf
1 teaspoon dried basil
salt to taste
Heat oil in a soup pot over medium heat. Add onion and saute until it starts to turn translucent, about 2-3 minutes. Add celery and carrot and saute 2 minutes more. Add split peas, stock or water, basil and the bay leaf. Bring to boil, cover, reduce flame to low and simmer for 1 to 1 1/2 hours, stirring occasionally. Season to taste with salt or vegetable salt seasoning the last 5 minutes of cooking. Salt is not included in nutrition analysis.
Servings: 4 | Cooking Time: 30 minutes - one hour
Author: Polly Pitchford, Full Spectrum Health™"