Whole green peas (dehydrated from the garden), about a cup
Yellow split peas, about 3/4 of a cup
Dehydrated red peppers, a small handful
Dehydrated celery, generous pinch
Dehydrated and powdered zucchini, about a tablespoon
Two small onions (from this year’s harvest), chopped
One potato, chopped
Place all ingredients in big pot and cover with water. Season generously with cumin, Watkins soup and vegetable seasoning, and a little bit of coriander. Add a tablespoon of Knorr vegetable boullion powder.
Heat until the peas are fully rehydrated and the potatoes start to fall apart. Let it sit on the wood stove for an hour or so to meld flavours.
Bake a loaf of bread to go with it.
Voila - supper!