Just what you are craving on a cool rainy day! This is seriously hearty and gooood.

4 stalks of celery, chopped

2 carrots, chopped

2 fist sized onions, chopped

4 cloves of garlic, minced

2 large baking potatoes, peeled and chopped

2 cups cauliflower or broccoli, cut into small florets (optional)

2 cups split peas

2 cubes of Rapunzel Vegetable Bouillon

8 cups of filtered water

1 t. dried thyme

1 t. dried chipotle powder

1 t. Liquid Smoke

1 bay leaf

salt & freshly ground pepper to taste

nutritional yeast

In a large stock pot, saute celery, onion & carrot until the onion becomes translucent. Meanwhile, rinse and inspect the split peas for any debris. Once the onions are translucent, add the garlic and saute for 2 minutes more. Add the split peas, bouillon, water, chipotle powder, thyme and bay leaf. Cover, bring to a boil, then turn down to low and simmer until the peas are tender.

Add in the potatoes & cauliflower/broccoli if you are using it. Continue to simmer covered, until potatoes & cauliflower are tender.  Salt and pepper to taste. I like to sprinkle a bit nutritional yeast on top. Enjoy with a crusty bread and side salad. Yummmmmmmmm!!!!!

Yield: 6-8 servings