Split Pea Vegan Minestrone

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2 cups split peas, pre-cooked
1 onion, peeled
1 Tbsp. garlic powder or 2 large cloves garlic, peeled and mashed
1 Roma or Plum tomato, sliced
1/2 cup Anaheim peppers and red Bell peppers, seeded and sliced

Salt to taste
2 carrots peeled and cut in pieces
2 potatoes, peeled and cubed
1 cup pasta of your choice
1 cup yellow sweet squash of your choice, peeled and cubed
2 Tbsp. sweet paprika powder
3 Tbsp. tomato sauce
1 celery stalk, sliced
1/2 tsp. Italian Seasoning
3 Tbsp. olive oil
1/2 cup white cabbage leaves, cut in pieces

When your split peas are cooked, add all the vegetables and seasonings, except the cabbage and the pasta, adding enough water to cover the vegetables and make a thick soup.When vegetables are beginning to get tender, add the pasta and the cabbage and cook until the pasta is al dente (see package for instructions). Serves 3 to 4 according to size of portions.

You can serve this soup as is or with a side dish of brown rice.
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