Split Pea Soup

Prep time 30 minutes

3/4 c split green peas

1/2 tsp olive oil

1 large onion, diced

1 carrot, diced

1 garlic clove, minced

2 T chopped parsley

1/4 tsp marjoram

1/2 tsp rosemary

1 bay leaf

1/2 tsp salt

3 c. broth or water

Heat the oil in a soup pan over medium heat.  Add the onion and carrot and cook until the onion takes on some color, about 10 minutes.  Add the garlic, parsley, and herbs, and cook for another minute. Add the peas, salt and the broth.  Bring to a boil, and then lower the heat and simmer, partially covered, until the peas have completely broken down, 1 hour or more. Add extra water if the soup becomes too thick.  Remove the bay leaf and serve as is or puree until smooth.  Makes 4 cups.

(Adapted from Vegetarian Cooking for Everyone, Deborah Madison, 1997).  This makes up beautifully in a crock pot.  I put it on in the morning, and it is perfect by evening when I get home.