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My kids will not eat this soup.  They refer to it as “green concrete” because of the way it congeals in the fridge.  I, on the other hand, love it.  It freezes well, so I will make a huge pot and defrost a jar of it on occasion when I want easy lunches for me.  It is not the most attractive looking soup, but it really does taste great.

This recipe is designed to feed a small army but can easily be cut in half.

Split Pea Soup

organic canola oil
1 small organic onion, finely diced
4 organic carrots, thinly sliced
2 stalks of organic celery, thinly sliced
3 cloves of organic garlic, minced
about 1 c organic diced peppers (in this green)
about 1 c organic cauliflower stalks (or whatever other veggies need using up)
about 3 c organic dried split peas
about 10 c of Mountain Valley water
2T dried organic tarragon
about 2T sea salt
about 2t organic black pepper
about 1 t organic garlic powder
1 bunch of organic greens or kale, torn in small pieces
2 -15 oz cans organic red beans (or white would work well, too)

In a large soup pot, sauté the onion, carrot, celery, garlic, peppers and cauliflower in a few tablespoons of canola oil for a few minutes.  Add the water, split peas, tarragon, garlic powder, salt and black pepper.  Cook over medium heat until the peas are mush and the veggies are soft.  Add the greens and cook for a few minutes until tender.  Remove from heat.  Stir the red beans in.  Puree with an immersion blender.  Freezes well.