INGREDIENTS:1 pound (450 gr.) yellow split peas,
1 large onion, diced,
5 cloves of garlic, minced,
3 sticks celery, diced,
1 carrot, sliced,
3 full hands fresh spinach leaves, roughly chopped,
1/2 teaspoon black pepper,
1/2 teaspoon garlic powder,
1/2 teaspoon dried thyme,
1/2 teaspoon Italian seasoning,
1/4 cup olive oil,
2 tablespoon butter,
salt to taste,
water;
DIRECTIONS:
In a medium soup pot, over medium heat, saute the onion and garlic in olive oil and butter, for 2, 3 minutes; add vegetables and saute for 3,4 minutes stirring occasionally. Add all the seasonings, split peas and enough water to cover, plus 3 inches higher. Cook for 45 to 50 minutes stirring occasionally adding more water as needed. Turn of heat; stir in fresh spinach, cover and let sit for 10 minutes before serving. Serve with croutons or bacon bits on top.
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