serves 8-10

I love its thickness but make it as thin as you wish by adding extra water. For variety use yellow peas instead of green.

Ingredients:

• 3 cups dry split peas
• 7 cups of water or more as needed
• 1 bay leaf
• 1 teaspoon dry mustard
• 2 cups minced onions (about 2)
• 4 to 5 medium garlic cloves, crushed
• 3 stalks celery, minced
• 3 medium carrots, sliced or diced
• 3-5 small potatoes, sliced and cut like french fries
• Lots of freshly ground black pepper
• 3-4 tablespoons red wine or balsamic vinegar
• l ripe tomato diced
• Lots of chopped cilantro or parsley

1. Place split peas, water, bay leaf and mustard in a heavy pot. Bring to a boil,lower heat as much as possible, and simmer, partially covered for about 20 minutes.
2. Add onions, garlic, celery, carrots, and potatos. Partially cover, and leave it to simmer gently for about 40 minutes more with occasional stirring. Add more water if it looks too thick.
3. Add black pepper and vinegar to taste and serve topped with diced tomatoes and minced cilantro/parsley or just mix the tomatoes and cilantro into the soup.

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