3 pkg vegetable broth / bouillon
1/2 medium red Spanish onion chopped
1 cup of carrots
1 cup of celery
4 cloves of garlic (optional)
1 red pepper
1 yellow pepper
6 small potatoes, cubed and cooked
Handful of spinach
Handful of cilantro
1 small sweet potato, cubed and cooked
2 cups peas, dried (green or yellow)
4-6 cups of water (depends on how thick you want the soup)
1/2 tsp of dry crushed chili peppers (you can add more depending on how spicy you want it)
1-2 tsp of chili powder
2 Tbsp nutritional yeast (optional)
5 dashes paprika
sea salt and pepper
Directions:
1. Pour water into pot with split peas and bring to a boil. 2. Add the dry chili peppers, nutritional yeast, paprika, chili powder salt & pepper. 3. Turn the heat down to medium. 4. In a frying pan add water and olive oil. Sauté onion, garlic, spinach, cilantro, celery, carrots, peppers then potatoes. Once the onions and garlic are done cooking, add them to the large pot of split peas and continue cooking the remaining vegetables and then add them to the large pot as well. 5. Make sure that all the veggies are soft before adding them to the large pot 6. Cover the large pot and allow to simmer for 45 minutes or until green peas begin to soften. Serve & Enjoy.
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