Split Pea Soup (Vegetarian)

Ingredients List
1 pound green split peas (2 cups)	2 celery stalks diced
10 cups water	3 carrots diced
2 bay leaves	2 tablespoons tamari soy sauce
3 tablespoons olive oil	fresh ground black pepper
3 medium onions, diced	salt
3 cloves minced garlic	2 tablespoons unsalted butter
2 teaspoons ground cumin

Directions

In a large stockpot, combine the split peas, water, bay leaves, and 1 tablespoon of the olive oil. Cover and bring to a boil; then, reduce the heat to a lively simmer. Cook for 1 hour stirring occasionally.

Heat the remaining 2 tablespoons of olive oil in a medium skillet. Add the onions and garlic and saute about 10 minutes until tender. Stir in the cumin and cook for 2 minutes while stirring frequently.

After the peas cook for one hour, stir in the onion mixture and all of the remaining ingredients except the butter. Cook uncovered for 30-35 minutes until the soup is smooth and vegetables are tender. The soup thickens as it cools, so don't let it get too thick. Remove the bay leaves. Just before serving, add salt and stir in the butter (optional). (Makes 4 servings)

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