Recipes

1/2 onion, chopped
2 stalks celery, sliced
2 T. oil
6 cups vegetable stock
3/4 cup green split peas
6 cups diced zucchini
1/4 t. basil
1/8 t. pepper
2 t. salt
1 lb. spinach, washed and chopped
1/4 cup chopped fresh parsley

Saute onion and celery in oil until soft. Add 4 cups stock and split peas. Bring to a boil, then cover and simmer over low heat for 40 minutes. Add zucchini, remaining stock and seasonings. Cook another 10 minutes.
Puree in blender, a little at a time. Return to soup pot and stir in spinach and parsley. Cook over medium heat for 5 minutes, then serve immediately. Makes 7 or 8 cups.