Split Pea Soup

1 cup dry split peas
5 cups water
2 bay leaves
1-1/2 teaspoons turmeric
1 cinnamon stick, broken in half
4 whole allspice
3 whole cloves
5 - 10 peppercorns
1 medium onion, diced
3 medium stalks celery, diced
2 medium carrots, pared and shredded
2 or 3 large garlic cloves, minced
1-1/2 teaspoon dried basil leaves
1/4 teaspoon red pepper flakes
1/2 teaspoon salt, or to taste

Rinse the split peas. Combine the peas and water in a large saucepan and bring to a boil. Turn down the heat so that the liquid maintains a steady simmer. Add the bay leaves, turmeric, and cinnamon. Combine the allspice, cloves, and peppercorns in a tea ball, and add them to the soup. Cover the saucepan, and continue to simmer the peas.

Heat a heavy skillet over medium heat. Saute the onions, carrots, and celery using pan spray, or just enough cooking oil to keep the vegetables from sticking, and cook them until the onions begin to brown. Add the garlic to the vegetables, and continue cooking for another minute or so.

Remove the skillet from the heat, and add the vegetables to the simmering split peas. Add the basil leaves and the pepper flakes to the soup mixture. Cover the saucepan, and continue cooking until the peas are tender (about 45 minutes). Several minutes before serving, add the salt (to taste).

This soup is great with croutons or crackers. It's a very hearty vegetable soup. If you want to make the soup omnivorian, add 1/4 lb. chopped ham a few minutes before serving. You may not need to add any salt.