Preheat a large stockpot over medium heat.

Sweat onions until softened.

Add radish, celery and saute. 5 minutes.

Add water, split peas, ginger, bay leaves, thyme, tarragon, coriander and cumin.

Cover. Raise heat to boiling point. Lower temperature to medium low. Simmer for 45 minutes.

Stir in frozen green beans, garlic and diced roasted pepper.

Cover. Raise heat to boiling point. Lower temperature to medium low. Cook until peas are tender.

Remove ginger cube and bay leaf before serving.

Serve with almond or rice crackers. Option to use a probiotic hummus.