Vegetarian pea soup

The ham bone really isn’t necessary, you can add an ancho or chipotle pepper for a smoky rich flavour if need be.

1 cup yellow split peas, sorted (for stones) and washed
1 yellow onion, diced
2 Tbsp olive oil
1 Tbsp olive oil, additional
2 cloves garlic, minced
1/4 tsp roasted cumin, seeds or ground
4 cups filtered water
1/2 – 1 tsp grey sea salt
Optional – 1/2 dried ancho pepper
Optional – 1 – 2 Tbsp lemon juice
Optional – small bunch of parsley, chopped

Add olive oil and 3/4 of the chopped onions to a soup pot and heat on med-low heat, stirring, cook onions until translucent.  Add cumin and stir for another 30 seconds.  Add water and turn heat to high until boiling.  Add cleaned split peas,  salt and optionally, an dried ancho pepper stirring.  Reduce heat and cook covered for 20 – 30 minutes, checking and stirring occassionally so the soup doesn’t stick and burn.  Cook until the soup is thick and the peas easily become pasty.  Crush peas using a soup mixer or potato masher.  To finish the soup, heat 1 Tbsp olive oil in a small fry pan at medium heat.  Add (1/4) chopped onion, cook until the onion turns brown, add garlic and cook for another 30 – 45 seconds or until garlic browns.  Pour on top of soup.  Can finish with a little lemon juice and chopped parsley if desired.