Whirled Peas, anyone? This hippie-dippie organic soup by Greg Atkinson, author of West Coast Cooking 2006 will have you breaking out the tie-dyes in no time! Thanks OrganicToBe.org!

Hippie Split Pea Organic Soup


7 cups water
1 bay leaf
1 tablespoon kosher salt
2 cups (1 pound) organic split green peas
3 medium organic carrots, peeled
1 medium organic onion, peeled
3 stalks organic celery
1/4 cup olive or canola oil
Freshly ground black pepper, to taste


Put the water, bay leaf, and salt in a soup pot over high heat, and bring to a full, rolling boil. Add the split peas, cover the pan, and reduce the heat to low.

Meanwhile, cut the carrots, onion, and celery into 1/4 inch dice. Put the olive oil in a large sauté pan over medium-high heat and sauté the vegetables until they are soft and just beginning to brown, about 10 minutes.

Add the sauteéd vegetables to the pot and continue to simmer, stirring occasionally to make sure the soup isn’t sticking to the bottom of the pot, until the split peas are beginning to disintegrate, about 45 minutes.

Season the soup to taste with freshly ground black pepper. Remove the bay leaf and serve hot with cornbread or biscuits. Enjoy!

Thanks OrganicToBe.org!