Pea Soup

Ingredients:
1 bag spit peas, picked over and rinsed
8 cups vegetable broth (see video recipe)
2 pieces of kombu, 2-3 " (or 2 bay leaves)
2 T. olive oil
1 med. onion, diced
2 cloves garlic, minced
2 carrots, diced
2 stalks celery, diced
1 t. ground cumin
2 T. fresh oregano, chopped (or 2 t. dried)
2 T. fresh parsley, chopped (or 2 t. dried)
dash of ground black pepper to taste
dash of cayenne
2 T. fresh lemon juice

In a large soup pot, bring split peas and broth to a boil over high heat.  Reduce heat to low, cover and simmer 30 minutes, skimming off any foam that comes to the surface.  Stir occasionally.

Meanwhile, in a large skillet, heat oil over med-high heat.  When oil is hot, add all the remaining ingredients (except for lemon juice).  Cook until veggies have softened, about 10-12 minutes, stirring occasionally.

When peas are ready, add veggies to soup pot and simmer, covered for one hour.  Remove kombu and stir in lemon juice.  In a blender or food processor, puree soup in batches, or use a hand held immersion blender in the pot.  Season w/ more salt/pepper to taste, and serve!  Enjoy.

Variation:  This soup is great served over cooked rice or barley.