Yellow Split Pea Soup w/Bell Pepper and Potato

Yellow split peas have a delicious distinct flavor. They just take a long time to cook. This is easy and nutritious, but not fast. Have it with a salad and it is all you need.

Ingredients:
1 1/4 cup yellow split peas
1/2 pound potatoes, cut into bite size pieces. I like Russet
1 red, yellow or orange bell pepper, chopped
1 medium onion, chopped
1 medium carrot, shredded
1/2 teaspoon cumin
1 1/2 teaspoons salt, fresh ground black pepper
5 cups water
1 cup or so chopped parsley
Sour cream or whole Greek yogurt

Directions:
In your deep pot saute the onion, bell pepper and carrot in 3 tablespoons of olive oil until soft, add the split peas, potatoes, cumin, salt and pepper and water. Bring to a boil, turn down to simmer and cook for 50 minutes to an hour.
The peas should not be crunchy. Use your stick blender to smooth everything out.
Add the parsley, stir, and serve with the sour cream or yogurt. Maybe some cayenne on top for looks.