Fog (Pea) Soup!

You know that expression, "fog that is as thick as pea soup".  Well, it was a foggy day here in south Texas, and I was looking for a somewhat quick lunch to make. I looked in my pantry and there lay a package of split peas. Aha! How appropriate for today, I thought! So I scrounged a few other ingredients and ended up with a very tasty meal with only a few minutes hands on required. This one is a keeper, so easy and so-o-o delicous!

Ingredients:

20 ounce package split peas, rinsed 

6-7 organic fingerling potatoes, cut into 1 inch pieces
 8 cups filtered water
6 cloves garlic, minced
1 large onion, chopped 

2 teaspoons organic No Salt seasoning
2 teaspoons dried thyme
1 Tablespoon Bragg Liquid Aminos

 Combine split peas, potatoes, and water in a 5-quart saucepan and bring to a boil. Reduce heat and simmer, covered for 25 minutes. 

In skillet, saute onion and garlic until tender, add to split pea mix along with seasonings and Bragg. 

Simmer for about 30 more minutes until peas are tender and breaking apart into a thick soup.

Garnish with fresh sprig of parsley and some red onion, if desired.