Souper Split Pea Veggie Miso
By: Shoshanna Levy
Published: September 24, 2011

This hearty soup is warming and perfect as we transition into fall.
If you are gluten free, go for a  brown rice based miso paste. I suggest tossing a head of seasonal greens in at the end for a perfectly nourishing meal.
2 pounds dried split peas
	6 inches strip of kombu
	1 medium onion, diced
	3 cloves garlic, minced
	1 celery rib, sliced
	1 medium carrot, sliced
	1 medium potato, diced
	3 bay leaves
	dash of cayenne pepper
	dash of black pepper
	dash of paprika
	1 tablespoon vegetable base (no yeast extract or MSG please)
	1 tablespoon barley miso
For the rest of the recipe click here.

Comments:
Kathy Murray
September 24, 2011

What is kombu?