1 cup yellow split peas, soaked
2 qt. of water
1 five-inch piece of kombu, soaked
1 onion, chopped
2 carrots, sliced
1 cup winter squash, diced
1/2 cup parsley, chopped
pinch of sea salt
miso to taste
Directions: Place the peas and kombu in a large soup pot with the water. Bring to a boil, then reduce heat and simmer for 30 minutes. Add the onions, carrots, squash, and salt to the pot (and any other spices your body wants). Simmer until the peas and veggies are tender.
Dilute the miso with the broth and then add to the soup, along with the parsley. Simmer another 5 minutes. Serves 8.