1 cup of dried yellow or green split peas (soaked overnight with 2 tablespoons of apple cider vinegar to promote digestion of legumes.)
1/2 yellow onion
2 large carrots
2 celery stalks
1 russt potato
1 garlic clove
1 pat of grass-fed butter or 1 tablespoon olive oil
1 teaspoon of dried oregano
3 cups water

Chop onion, carrots, celery and garlic clove. Place a large pot over medium-high heat. Add butter or oil. Then add onions and stir until translucent (you may need to add a little water to keep from sticking.) Then add carrots, celery and garlic. Stir until fragrant but not browned. About five minutes later, add oregano. While veggies are sauteeing, chop the potato. Add the potato to the pot. Add split peas to pot and stir until coated. Add 3 cups of water or vegetable broth. Bring to boil, then simmer covered for about 45 minutes – 1 hour until peas are creamy (if it’s too thick you can keep adding a little water).* Season with sea salt.

*Note: If using yellow split peas, double cooking time and amount of water.