1 cup split peas
1 strip wakame seaweed or kombu
1 onion, diced
1 clove garlic
1 carrot or parsnip, diced
1 stalk celery, diced
1/2 teaspoon thyme and marjoram
3 cloves of garlic
1 inch cub of fresh ginger
1/2 teaspoon of marjoram

A popular old-timer with a savory vegetarian twist.

Wash the peas several times, until the water is clear (makes soup less gas-forming).  Boil and skim off any foam.  Then add seaweed, onion, and enough water to cover by one inch.  Cover and simmer 30 minutes.  Add other veggies, and just enough water to make desired creaminess.  Simmer 30 minutes more.  Dissolve miso into soup just before serving.

Glycemic Index of Carbohydrates
Sea Vegetables
Oriental Herbal Teas

Baked Vegetables
Sautéed Vegetables
Chinese Herbal Chi Soup
Crunchy Granola
Leek Potato Soup
Lentil Noodle Soup
Noodles with Sesame Sauce
Oatmeal
Red Lentil Paté
Split Pea Miso Soup
Sweet and Sour Tofu