INGREDIENTS:
2 Cups of split peas
1 large onion, chopped
3 ribs of celery, chopped
2 cups of fingerling potatoes
2 gloves of garlic, crushed or minced
2 tablespoons parsley
2 bay leaves
1 teaspoon mustard powder
1/2 teaspoon smoked paprika
Freshly ground white pepper
1 large tomato, cut into 1/2 cubes
1/2 cup coarsely chopped fresh cilantro or parsley
Sea Salt (optional)
PREPARATION:
Put peas in a large soup pot and add 8 cups of water. Bring to a boil over medium heat, then reduce the heat to low and simmer, uncovered, for 20 minutes. Stir in the onion, celery, carrots, potatoes, garlic, parsley, bay leaves, mustard, paprika, and white pepper. Bring back to a boil, reduce the heat cover and simmer until all of the vegetables are tender, about 45 minutes. Add the tomato, cilantro or parsley and sea salt to taste. FROM: John McDougall, MD “The Starch Solution.”