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Split pea soup
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| 1 | onion |
| 2 | bay leaves |
| 2 cloves | garlic, minced |
| 16 oz | dried split peas, rinsed & drained |
| 32 oz | vegetable stock |
| 3 cups | water |
| 2 Tbs | Bragg liquid aminos |
| 4 stalks | celery with leaves, chopped |
| 1 cup | parsley, chopped |
| 1 tsp | ground thyme |
| 1 Tbs | white vinegar |
| Pepper to taste |
Sauté onion and bay leaves on high heat in a sprayed pot for 5 minutes, until the onion browns. Add garlic and split peas, stirring for 3 min until warm. Add vegetable stock, water, and braggs liquid aminos, and bring to a boil. Cover and cook over low heat, stirring occasionally, for 30 min. Add warm water as necessary to achieve desired consistency. Add the celery, carrots, parsley, thyme, and vinegar. Continue to cook until the peas achieve the desired consistency. Season with pepper.
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