Split Pea Soup

From The Vegetarian Cookbook

• 2 cups of split peas
• 7 cups of water or Vegetable stock
• 1/4 cup butter
• 1 large onion, finely chopped
• 3 cloves garlic, crushed
• 2 carrots, diced
• 2 stalks celery, chopped
• 2 bay leaves
• 1 tsp dried basil
• 2 tbsp yeast
• 2 tsp soy
• 1 tsp honey
• salt and pepper to taste
• 1/4 cups fresh parsley, finely chopped

Cover split peas with water or broth, bring to a boil for 2 minutes, remove from heat and let stand for one hour. In a large soup pot, sauté onion and garlic in butter. Add carrots and celery and sauté for 2 minutes more. Stir in peas, after their hour is up, and the herbs.

Simmer for about 1 1/2 hours, or until the peas are cooked and mushy. Stir occasionally to keep it from sticking to the bottom of the pan. Add the yeast and tamari, then add honey and salt and pepper to taste. Stir in fresh parsley. Serve hot.