1 tbs of Organic Ghee or Olive Oil
1 small onion, finely chopped
2 cloves of finely diced or crushed garlic
1 rib of celery chopped
1 carrot peeled
1 large potato peeled and diced
2 cups fresh or frozen Southern peas (such as zipper creams, black-eyeds, or butter beans)
4 cups of vegetable stock or organic chicken stock
1 small smoked ham hock optional for vegan leave it out.
A handful of fresh diced parsley
1 tablespoon of miso paste (chickpea soy free is available)
sea salt and freshly ground pepper
In a medium sized soup pan, heat oil or ghee over medium-high heat. Add onions and cook, stirring occasionally, until soft and translucent, about 8 minutes.
Add celery, potato and carrot; add both to the pan along with the peas, stock, and ham hock if using. Bring to a boil, lower heat to medium, and simmer, stirring occasionally, until tender and creamy, about 1 hour. (The time depends on the type and size of the peas.)
Remove 2 laddle's of broth & add miso paste diluting it & add diluted miso paste and broth back into the soup.
If using ham hock remove ham hock, slice meat from bone, and chop; return meat to pan. Season stew with salt and pepper to taste & add freshly diced parsley.
*do not bring soup to a boil once you've added miso - this harm the probiotic culture.