Serve this soothing soup with a good, crusty bread.  

• 2 tablespoons oil or ¼ cup vegetable broth, for sautéing
•  1 small onion, diced
•  1-2 cloves garlic, finely minced
•  ½ red bell pepper, diced
•  ½-1 jalapeño pepper, seeded, finely diced
•  1-3 stalks celery, diced
• 1 large potato, peeled and diced
• 3 carrots, peeled, diced
•  2 cups of split peas, rinsed
•  1¼ teaspoon of Spanish sweet paprika (for smoky flavor)
•  ½ teaspoon of Deb’s Seasoning (page 269)
•  ½ teaspoon grill seasoning
•  1 teaspoon garlic salt
•  1½ quarts of vegetable broth, unsalted
•  ½ cup fresh parsley, chopped (optional)
•  Freshly ground pepper
• Croutons (page 270), for garnish

Heat oil or vegetable broth in soup pot over medium-high heat and sauté onion until soft. Add garlic, peppers, and celery, potatoes, carrots and then sauté 5 more minutes.  Add peas, paprika, Deb’s Seasoning, grill seasoning, garlic salt and vegetable broth. Bring to a boil, then turn heat down to low and partially cover pan. Let stew for about an hour or until peas are soft.  Stir in fresh parsley, if desired, and ground pepper. Taste for salt and seasonings. If soup is too thick thin with water. To let flavors really blend together, turn off heat after cooking and let the soup rest, and reheat right before serving. Garnish with croutons.

Hint:

Keep a bag of tri-colored bell peppers in the freezer for times when you do not have fresh produce. They tend to be softer in texture, but they will get you by in a pinch.