Split Pea Soup

INGREDIENTS 2 Tbsp Coconut Oil 2 Cups Yellow Onion, diced 4 large Cloves Garlic, finely minced 1 Cup Carrots, diced 1 Cup Celery, diced 2 Bay Leaves 1½ Cups Dry Split Peas 3 Tbsp Yellow Miso Paste 8 Cups Water ⅓ Cup Raw Walnuts, chopped finely ½ Cup Navitas Organics Hemp Seeds Sea Salt and Black Pepper, to taste	DIRECTIONS In a large soup pot, heat the coconut oil over medium-high heat. Add the onion and cook for 2 minutes. Add the garlic, carrots and celery, and cook for 3-4 minutes longer to soften the vegetables. Add the bay leaves, peas, miso paste and water, and stir to combine. Cover, bring to a simmer, then reduce heat to medium-low. Cook for 50-60 minutes, stirring occasionally, until peas have broken down. Add additional water if needed. Add the walnuts and Hemp Seeds, and adjust seasonings if desired. Serve warm with plenty of freshly ground black pepper. Will keep for several days refrigerated. Makes 6 Servings Submitted by Julie Morris

INGREDIENTS

2 Tbsp Coconut Oil
2 Cups Yellow Onion, diced
4 large Cloves Garlic, finely minced
1 Cup Carrots, diced
1 Cup Celery, diced
2 Bay Leaves
1½ Cups Dry Split Peas
3 Tbsp Yellow Miso Paste
8 Cups Water
⅓ Cup Raw Walnuts, chopped finely
½ Cup Navitas Organics Hemp Seeds
Sea Salt and Black Pepper, to taste

DIRECTIONS

In a large soup pot, heat the coconut oil over medium-high heat. Add the onion and cook for 2 minutes. Add the garlic, carrots and celery, and cook for 3-4 minutes longer to soften the vegetables.

Add the bay leaves, peas, miso paste and water, and stir to combine. Cover, bring to a simmer, then reduce heat to medium-low.

Cook for 50-60 minutes, stirring occasionally, until peas have broken down. Add additional water if needed. Add the walnuts and Hemp Seeds, and adjust seasonings if desired.

Serve warm with plenty of freshly ground black pepper.

Will keep for several days refrigerated.

Makes 6 Servings

Submitted by Julie Morris