Split Pea and Zucchini Soup

Ingredients

4 tsbp olive oil
2 tbsp garlic, minced
1/2 cup onion, diced
2 cup zucchini, chopped
2 1/2 c dried split peas
1 tbsp salt
1 tsp black pepper
1 tsp cumin
1 tsp coriander
1 tsp ginger powder
6-20 cups water

Directions

1. Soak peas in 10-12 cups cold water overnight (at least 12 hours).
2. Drain peas.
3. Saute garlic, onions, and zucchini in olive oil until they begin to soften.
4. Add peas and seasonings. Stir.
5. Add 6 cups of water. Let simmer for about 30 minutes. Keep an eye on the mix, it will thicken quickly and may burn if you don't catch it in time to add more water.
6. As the soup thickens, add 5-8 more cups of water, depending on how thick or thin you want your soup. Allow the soup to simmer on low for an additional 1-3 hours.
7. Use a stick blender to smooth out the soup, if desired.
8. Refrigerates and freezes well.