Ingredients
  

  • 4 cups vegetable cooking stock
  • 1 pound green split pea rinsed
  • 3 cloves garlic minced
  • 1 1/2 cup chopped parsnip
  • 4 medium carrots chopped
  • 1 Large or 2 medium onions chopped
  • 2-3 stalks celery chopped
  • 1 teaspoon olive oil

Instructions
 

  • Wash and drain peas. In a large pot over medium heat add olive oil and onion and saute until onion is translucent.
  • Add parsnip, garlic, celery, and carrots. Sauté until vegetables begin to soften, about 4 minutes.
  • Add peas and vegetable stock plus enough water to cover all veggies, and bring to a boil.
  • Once boiling, reduce heat to low and simmer uncovered for about an hour or until vegetables are tender peas are falling apart, stirring often. Add salt and pepper to taste.