Ingredients1 tbs of Organic Ghee or Olive Oil1 small onion, finely chopped2 cloves of finely diced or crushed garlic1 rib of celery chopped1 carrot peeled1 large potato peeled and diced2 cups fresh or frozen Southern peas (such as zipper creams, black-eyeds, or butter beans)4 cups of vegetable stock or organic chicken stock1 small smoked ham hock optional for vegan leave it out. A handful of fresh diced parsley1 tablespoon of miso paste (chickpea soy free is available)sea salt and freshly ground pepperIn 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.