Makes: 8 cups

Description: Split pea soup is the perfect thing to warm you up on a cold day, or add a couple mint leaves and eat it cold for a refreshing summer treat. This is also a great thing to serve at your St. Patrick's Day Parties! Peas are high in fiber, protein, vitamins, minerals, and lutein. (Lutein is known to help support healthy eyesight.) This recipe is both vegan and gluten free.

Ingredients:
1 tbsp  vegetable or right blend oil
1  onion diced
5  cloves garlic, minced
1 tsp  oregano
1 tsp  sea salt (season to taste)
1/2 tsp  pepper (season to taste)
1 tsp  crushed red pepper flakes
6 cups  non-chicken broth (I use Organic Imagine Natual)
4 cups  water
3 cups  split peas (green or yellow)
2  carrots, diced
1  celery stalk, diced

Instructions: Heat the oil in your soup pot over medium heat. Add onion and stir for 5mins. Add the garlic, oregano, salt, and pepper, and cook for another 1-2mins.

Raise the heat to high and Stir in the stock and water, and add the split peas. Heat till boil and then reduce to simmer. Cook for 40mins. Then add the carrots, celery, and crushed red pepper flakes. Cook for 20mins.

Tips:
- The longer you cook the thicker it will get
- Can add more stock to thin out or if you prefer a smooth version puree in your food processor
- Mix it up: Add 7 strips veggie bacon (diced) or for you meat lovers add the real thing.
- Summer Treat: Add 4-5 mint or basil leaves and puree. Then serve chilled.