2 Large Onions
1 Green Capsicum
2 Large Celery Stalks
Saute above for 20 minutes in Olive Oil
Add 1 Litre Vegetable Stock
1 cup dried split peas - pre soaked
Simmer further 20 minutes
Add
I head of Broccoli
1/4 Green Cabbage
Simmer further 20 minutes
Add
1 Tsp Garlic
1 Tsp Keens Curry
500g jar Bolognaise sauce
1 litre boiling water
Simmer further 30 minutes
Puree all
Makes 4 litres
I’d rather have a beer.
This is for those of us who do not drink alcohol. 
I just made a skillet of cornbread, which would go wonderfully with that soup.
I’ll be right over.
Sounds lovely Bretrick, does it freeze well?
Sounds ideal for the English late spring/early summer weather. 14 degrees C and sunny spells/gusty showers.
warmest May on record … say the climate change experts.
Well done with the soup @Bretrick
Personally I’d have drawn the line:
2 Large Onions
1 Green Capsicum
2 Large Celery StalksSaute above for 20 minutes in Olive Oil
Add 1 Litre Vegetable Stock
1 cup dried split peas - pre soakedSimmer further 20 minutes
after that. I like it simple.
Winter here now in Australia. Perth is finally receiving some decent rain.
Rather tasty. It does freeze well.
I will consume all of it this week.
4 litres, 8 serves. Work lunch.
I added the broccoli and cabbage to assist with my Diabetes.
All good nourishing stuff, just thinking I would have done another dish, maybe par boiled greens with cheese sauce. 
Cheese sauce? Oh I’m sorry, no…couldn’t possibly 
Parsley sauce???
Hmm, it takes some persuading. Not really a saucy person… 
the sauciest
I make my own sauce…I don’t like it ready made. Fresh natural sauce is the best, not cheesy…
It’s the only way I know.
Angry (arrabiata) sauce 
chilli to boot
