Golden Split Pea Soup
Adapted from Clean Food
Serves 8

This soup is very quick to put together but it has to simmer a long time on the stove.  You can easily make it a day ahead and the flavor will improve (like most soups).  It will become quite thick, so thin with water as necessary.  I halved this recipe.

2 tbsp. olive oil
1 large onion, diced
4 garlic cloves, minced
4 stalks celery, diced
4 carrots, diced
2 cups chopped tomatoes
1 potato, peeled and diced
¼ cup mirin
2 tbsp. red wine vinegar
1/2 tsp. powdered mustard
4 cups golden split peas
10 cups water
½ tsp.salt and freshly ground black pepper
1 bay leaf

In a large soup pot over medium heat, sauté onion over medium heat until softened, about 5 minutes.  Add garlic and sauté for another minute or so.  Add carrots and celery and sauté for 3 minutes, then add the tomatoes, potato, mirin, vinegar, and mustard and stir to combine.  Add the split peas and the rest of the ingredients.  Bring to a boil, cover, and reduce heat.  Simmer for at least 4 hours, adding water as necessary to thin.  Remove bay leaf before serving.