1. In a stock pot, brown onions in a little bit of olive oil for 5 min. Add celery, carrots and garlic; sauté 5 min. Add a touch of broth if necessary.
2. Add split peas, potatoes, broth and spices, stir and bring to a boil. Reduce heat, cover & simmer 1 hour. Salt & pepper to taste, garnish with fresh parsley (optional)
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