Double Pea Soup with Roasted Red Peppers

3 tbs olive oil
1 large onion, chopped finely
2 carrots, diced
2 stalks celery, chopped small
2 1/2 quarts water
1 pound dried split green peas
1-inch cube fresh ginger, peeled
1 bay leaf
2 tsp dried thyme
1 tsp dried tarragon
1/2 tsp ground coriander
1/2 tsp ground cumin
1 (16 oz) bag frozen green peas
2 roasted red bell peppers, cut into 1/2-inch pieces
freshly ground pepper
1 1/2 tsp salt, or to taste

1. Saute onion 5 to 7 minutes. Add carrots and celery, cook for 5 minutes until soft.

2. Add water, split peas, ginger, bay leaf, thyme, tarragon, coriander, and cumin. Cover, bring to a boil, then lower heat and simmer for 45 to 50 minutes.

3. Stir in frozen peas and peppers. Cover and heat to boil again, lower, and simmer for another 20 minutes.

4. Remove ginger cube and bay leaf. Allow to sit for 15 minutes.


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