Split-Pea Soup

Ingredients

3 cups

 dry split peas

7 cups

 water or veggie stock

1

 bay leaf

1 tablespoon

 dry mustard

2 cups

 minced onion

5

 medium cloves garlic, crushed

3

 stalks celery, sliced thin

2

 medium Carrots , sliced or diced

1

 small Potatoes , cut in half lengthwise and sliced thinly

1 tablespoon

 salt

4 tablespoons

 red wine or cider vinega

Directions

1. Place split peas, water or stock, bay leaf and dry mustard in a large soup kettle. Bring to a boil, reduce heat to lowest setting and simmer for about 20 minutes, partially covered.
2. Add onion, garlic, celery, carrots and potato. Partially cover and simmer for an additional 40 minutes, stirring occasionally.
3. Add pepper, vinegar and salt if desired. Serve topped with fresh tomato and/or minced parsley.