1/2 onion, chopped
1 to 2 cloves garlic, minced
3/4 c. green split peas
1 bay leaf
6 c. vegetable stock
6 c. diced zucchini
2 tbsp. mixed chopped herbs, fresh basil, thyme, etc. (or 2 tsp. dried herbs)
2 tsp. tamari
1/2 lb. spinach or other greens
1/4 c. chopped parsley
1 sm. lemon, sliced thin

Place onion, garlic, split peas and bay leaf in a saucepan with 4 cups of stock. Bring to a boil, then cover and simmer for 40 minutes. Add zucchini, remaining stock and herbs. Cook for another 10 minutes. Remove bay leaf. Puree soup in a blender in batches. Return to the soup pot. Add tamari and adjust herbs if needed. Stir in the spinach or greens and the parsley and cook a few minutes more. Garnish each serving with a thin slice of lemon. This soup may also be served cold.