Chocolate peppermint green split pea soup recipe

The inspiration for my recipe came from a book called; More Easy Beans by Trish Ross and Jacquie Trafford. I've changed it a lot to suit my preferences but I have kept the general idea. This is my way of making it: 3 cups water; 1/2 cup dry split green peas; 1 medium carrot peeled and chopped fine; 1 stalk celery chopped fine; 1/2 of a medium-small onion chopped fine; 1 tsp. oregano and sea salt. Cook in kettle on back of woodstove until tender. If I put this soup on in the morning it is usually ready for an early supper however if the split peas are old it takes much longer. I think this soup would be great cooked in a crock pot. When the split peas are cooked add 2 tsp.(s) Dijon mustard and 1 tbsp chopped fresh chocolate peppermint if you have it. Regular peppermint is also fine. I have a chocolate peppermint plant that I keep on my back windowsill. It still hasn't frozen and I've been harvesting off of it all winter. You can substitute the fresh for 1 tsp. dried peppermint. Allow to simmer for 15- 30 mins before serving. Makes approx. 3 cups of soup. The key to this receipe is to add enough water to cook everything but not to much to make it watery. This is a thick, chunky style soup. I served mine today with sandwiches made from my honey whole wheat bread, pickle, lettuce, tomato and onion patties.

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