Vegetarian Split Pea Soup

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

¼ cup olive oil

2 cups finely diced yellow onion (~2 medium onions)

1-½ cups finely diced carrot (~4 carrots)

1-½ cups finely diced celery (~4 stalks)

1 tablespoon minced garlic (~4 cloves)

Fine sea salt & pepper

1 tablespoon dried Italian seasoning

1-½ teaspoon ground cumin

1 teaspoon dried thyme

⅛ teaspoon red pepper flakes

2 containers (32 oz. EACH) good quality vegetable stock (we love Swanson) (8 cups)

1-½ cups green split peas Note 1

2 bay leaves (dry)

Optional, but recommended: zest & juice of 1 lemon, crusty bread for dipping, freshly grated Parmesan cheese, fresh parsley or thyme

Directions at chelseasmessyapron.com

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