“THIS SOUP WAS A STAPLE IN OUR HOME THROUGHOUT THE WINTER MONTHS. IT IS A NO-FAIL RECIPE, 
NUTRITIOUS AND FILLING, AND CAN EASILY BE MADE WITH OTHER VEGETABLES OF YOUR CHOICE.”

2 Onions, diced
3 Cloves garlic, minced
Oil
½ c. Green split peas
½ c. Yellow split peas
2 lbs. Carrots
2 Zucchini
2 Sweet potatoes
2-3 Potatoes
Salt and pepper to taste

Instructions

1. Sauté onion and garlic in oil until soft and golden. Set aside.
2. Rinse split peas in cold water. Place in a large stock with water to cover generously.
3. Bring peas to a boil, then lower heat. Simmer about 1 ½ hours until soft. (If desired, blend peas with an immersion blender for a smoother consistency.) 
4. Dice all vegetables and add to pot. Add onions and garlic. Season to taste.
5. Simmer about 2 hours or until all the vegetables are soft.