1 lb. of split green peas
2 to 3 potatoes
1 yellow onion
2 cloves of garlic
Olive oil
1 1/2 to 2 qts. of water
Ground pepper
Salt
Cumin
Turmeric
Cayenne

If time permits, soak peas overnight in water. Drain and put aside. In 2-quart saucepan saute garlic and onion in t 2 tablespoons olive oil until onions are transparent. Add the peas, potatoes and enough water to cover ingredients. Cook at medium heat until peas and potatoes have formed a homogeneous liquid (about 1 hour). Add more water for thinner soup, less to make more hearty. Add seasonings to taste. Serve with garlic-lovers garlic bread and salad for a hearty meal.