Vegan Potato-Pea Soup

2 sm. onions

6 cloves of garlic

2 med. carrots

4 stalks of celery

3 med. potatoes

2T Italian flavored olive oil

1c split peas

6c water 

½t ground red pepper

½t ground black pepper

¼c fried shallots *

1-2T Italian seasonings

3T vegetable soup base

1 15oz. can white cannellini beans - optional

Finely chop or cube all the scrubbed vegetables into a 5 quart pot.  Add the olive oil and stir to coat everything.  Saute for 10-15 minutes, stirring all the while.  Add the next group of ingredients.  * I found the fried shallots at an International Market.

Bring this to a boil, then turn the heat to low-medium.  Simmer, covered for 45 minutes.  Check the vegetables to see if they're done the way you like.  If not, cook a little longer.  Add the drained-rinsed beans if you're using them.  I changed my mind about the beans.  Instead I used a can of golden hominy.  At this point, you can either serve as is, or blend with an immersion blender for a smother soup. . .Lin