So-Simple Split Pea Soup

1 dry cup peas = 2 1/2 cups cooked. 
Rule of thumb: for thin to medium soup, use 1 cup split
peas to 5-6 cups liquid; for thick soup, use 1 cup
split peas to 4 cups liquid. 

 1 cup split peas (see above for water quantity) 
 1 small chopped onion 
 1 clove garlic, minced fine 
 1-2 bay leaves (optional), removed before serving 
 1 chopped carrot 
 1 stalk celery, plus top leaves, diced 
 1/2 teaspoon ground cumin (more if desired)
              Salt, soy sauce or mellow miso paste and
              black pepper to taste. 

Wash split peas, cover with amount of water you chose,
plus vegetables and spices.  Bring to a boil, stir,
reduce to low, and simmer for 40-50 minutes.  Adjust
seasonings and serve.

Refrigerate leftovers, covered, for up to a week.  It
tastes better and better daily. 

Variations:  For a ham-bone flavor minus the ham, add
from one-to-five dried, smoked Chipotle peppers to the
pot.  These are actually zippy little jalapeno 
peppers!  Remove before serving. 

Source:  PCC Sound Consumer, January 1994, p. 5