Vegan Split Pea Soup

3 cups dry split peas
1 large chopped onion
2 sliced carrots
1 peeled, sliced sweet potato
1 chopped white potato
1 stalk chopped celery
8 cups water
1 bay leaf
3 cloves garlic

Combine in large pot. Simmer, covered, for 3-4 hours, or more, until split peas have completely disintegrated. Use immersion blender in the pot, and puree until smooth. If you don’t have an immersion blender, use a blender or food processor to puree.

Add:
3 tablespoons cider vinegar
1/4 tsp. dry mustard
1 cup chopped tomatoes
One more carrot, sliced very thinly.

Simmer another 15 minutes, until carrots are soft. Salt and pepper to taste. Top with a little freshly minced parsley.

Serves 6 or more.