1/2 cup chopped onion
1/4 cup chopped celery
1 or 2 cloves garlic, minced
1 tablespoon vegetable oil
1 cup split peas
1 quart beef stock, broth, bouillon or water
1 or 2 small hot red peppers
1/2 teaspoon oregano
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
Fresh cilantro for garnish

In a large saucepan, saut?onion, celery and garlic in oil until tender. About 5 minutes. Add peas, stock and seasonings and heat to boiling. Reduce heat to simmer. Cover and simmer until peas are tender, about 30 minutes. Remove hot peppers. Garnish with fresh cilantro leaves.