1 cup split green peas
6 cups bouillon
2 onions, chopped
4 cloves garlic, minced
2 teaspoons oregano or Italian spice blend
pinch cayenne pepper, or more to taste
1/2 cup bulgur
1 cup canned Italian plum tomatoes, undrained, broken up
1 10-ounce bag baby spinach leaves
Freshly ground black pepper to taste

Bring the split peas and bouillon to a boil in a large pot and cook 20 minutes, or until they are just barely tender. Add the onions, garlic, seasonings, bulgur and tomatoes and simmer 20-30 minutes. Put the spinach on top of the mixture, cover the pot and simmer just until spinach wilts, about 2 minutes. Stir the spinach in and serve in bowls with ground pepper to taste.

6-8 servings