Vegan Split-Pea Soup

• 4 cups Vegetable Broth
• 12 cups Water
• 1 cup Dried Lentils
• 4 cups Dried Split Peas
• 1/2 pounds Up To 1 Lb, Diced Carrots
• 1/2 cups Chopped Green Onions
• 2 teaspoons Or 3, Spike All-Purpose Seasoning
• 4 cloves To 5, Medium/large, Pressed Garlic
• 1 piece 1-inch Chunk Minced Fresh Ginger
• 1 teaspoon Fresh Ground Pepper - Fine
• 1/2 teaspoons Fresh Ground Pepper - Medium

1. Bring broth to boil. Add all other ingredients. Bring to 2nd boil, stirring almost constantly. Reduce heat to low and simmer for 2 to 4 hours - until the soup is the texture that you like. Eat now, or freeze for a quick weeknight dinner.
2. To Freeze: Pour 2-cup portions into containers that will fit into your smallest sauce pan (square ones aren't good nor are the tall skinny sour cream containers). Flash freeze the containers overnight then pop them out of the containers and transfer into a big freezer bag. When you are ready to eat the soup, for reheating, add 1 Cup water for each 2-cup portion as the soup really thickens up after the first cooking.
3. Makes 9 2-cup servings when fresh, 14 servings when reheated from frozen.

vegetable broth, water, dried lentils, up, green onions, garlic, fresh ginger, fresh ground pepper, fresh ground pepper

Taken from tastykitchen.com/recipes/soups/vegan-split-pea-soup/ (may not work)