-
Add split peas and water to a pot and bring to a boil.
Remove soup from heat and stir in ginger, tamari and pepper.
-
Add onions, carrots and potatoes.
-
Reduce heat and simmer until peas split, about 30-45 minutes.
-
Once peas split and look like mush, cook for an additional 5 minutes. Be sure to stir frequently because the soup will burn easily.