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Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.



The Mold Detox diet limits beans and lentils to about 1/2 cup at a time, and this recipe works out to about 1/4 cup of peas per serving, so it is likely tolerated by many. If you prefer to always avoid peas, please tap it and change its rating to Red.





Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 7–8 minutes.
Add the garlic, thyme, rosemary, onion powder, black pepper, and 1 tsp salt. Cook, stirring constantly, until the garlic is fragrant, about 1 minute.
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