Vanadium

• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 2 medium potatoes, chopped
• 1 medium carrot, chopped
• 4 cups vegetable stock
• 1 cup dried green split peas
• 1 tbsp Braggs
• 3 bay leaves
• 1 tsp dried oregano
• 1/3 tsp cumin
• 1/4 tsp black pepper
• 1/2 tsp salt

In a large pot on medium heat, sauté the onions and garlic in oil until the onions are translucent. Add the potatoes, carrots, stock, peas, Braggs, bay leaves, oregano, cumin, pepper, and salt. Bring to a boil, then reduce heat to medium-low. Simmer for 25-30 minutes or until peas are cooked.

Makes 4-6 servings.