Split pea soup with 3 peppers (see soup recipe below for milder vittles)

Added 1/18/97

   * 8 oz (1/2 of a lb bag) yellow split peas and about 1 qt water or
     vegetable stock
   * 1 T olive oil
   * 1 t butter
   * 1 medium sweet potato, peeled and cubed (approx. 1/4" cubes)
   * 5 celery stalks, cleaned and chopped
   * 3 cloves garlic, minced fine
   * 1 seeded and minced scotch bonnet pepper
   * 1/2 cup mixed red and green bell pepper
   * 5 leeks, white and light green parts, separated, washed, and chopped
     into 1/8" sections
   * 5 minced jalapeno peppers
   * 1/2 cup minced purple or Spanish or Vidalia or Maui onion
   * 1 T dried oregano (or 3 T fresh)
   * 1 T fresh mint
   * 1 bay leaf
   * salt and pepper to taste

Cook split peas and olive oil and butter in water and/or stock:: bring to
boil, reduce to low heat, and simmer about 20 minutes, or just until beans
are crunchy in the middle but soft on the outside. Before this point, saute
the celery, garlic, peppers, leeks, and onions in about 3 T olive oil.
Simmer until vegetables are limp and have ready to add to soup. When beans
are crunchy (i.e. moderately done), add sweet potato herbs and raise heat
to a rolling simmer. Add sauteed vegetables and herbs. Cook on low heat,
and adjust salt/pepper/seasoning when the beans and sweet potatoes are
done.
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