Place split peas in a pot with water and bay leaves. Cover, simmer on medium-low for 45 minutes. Add more water if needed.
In a large skillet heat the olive oil onion and garlic for 3-5 minutes. Add the carrots, celery, and red bell pepper. Add the FGF Zesty Herb Seasoning, rosemary and sea salt. Cook 5 minutes or until vegetables begin to get tender.
Add the vegetables to the cooked split peas. Then add the stock, stir well and simmer on low heat until the vegetables are desired softness. Add the parsley, wine vinegar, and salt & pepper. You can puree the soup with blender or an immersion blender if you want or serve chunky style.