Ingredients Edit

Directions Edit

  1. Chop the onion, carrots and celery and sauté them in the olive oil or water, stirring frequently, until the onion starts to soften.
  2. Add the split peas and mix well.
  3. Add the water or stock and soy sauce, and bring to a boil.
  4. Simmer over low heat for 1 hour or until the peas are soft.
  5. To thicken the soup broth, dissolve the arrowroot or tapioca flour in a bit of cold water, then stir into the hot soup.
  6. Add the salt and pepper to the soup, stir, and serve.
  7. To make a spicier version of this soup, try adding ground cumin, curry powder or cayenne pepper, ½ tsp at a time.

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