1 lb.  Split peas, preferably organically grown
2 Large Onions
4 large Celery Stalks
4 Large Carrots
Small Bunch Parsley
A Drop of Sunflower Oil, or any pure Vegetable Oil
2 Cups Water
1 Package Miso Soy Seasoning
or 1 Vegetable Broth Cube, optional
Vegan Parmesan Cheese.


Rinse peas, and soak in 1 cup of water for 10 minutes.
Chop onions and sauté in oil, in 2-3 quart pot,
until they become transparent.
Dice celery and carrots.  
Add celery to onions in pot.  Set carrots aside.
Finely chop the parsley until you have ½ cup.
Add the peas and water to onions and celery.  
Then stir in chopped parsley and the package
of seasoning.
Cover and simmer on low flame for ½ hour.
Add carrots and more water if desired,
as the soup thickens.
Simmer for another hour until done.  
Carrots and celery should be firm, not mushy.
Sprinkle with: Grated
Vegan Parmesan Cheese.