Cold weather approaches, pea soup time!

I meant to post this very simple pea soup recipe during World Cup but I guess I never did. There are different and more elaborate variations on this in like every single one of my cookbooks it almost seems but whatevah, I love it!

VEGAN DUTCH PEA SOUP (Erwtensoep)

1 1/2 C. split green peas
2 quarts water
2 onions, chopped
1 C. chopped celery
2 diced potatoes
2 diced carrots
1 Tbsp. minced sage
1 tsp. hickory salt
1 tsp. cumin
1 bay leaf
salt and black pepper to taste
a little lemon juice
1/2 lb. chopped vegan "ham", smoked tofu, tempeh "bacon" or other such thing
add a Tbsp. earth balance just for the hell of it!

Wash and sort the peas, drain. Boil in the water for an hour, then add everything else and cook for another hour or more, making sure it doesn't stick to the bottom of your pot. Adjust seasonings. Should be pretty thick, although you can add more liquid if you see fit. To brighten it up at the very end, add a bit of minced flat parsley, chives or herbs and serve with a lemon wedge that people can squeeze on there.