Split Pea Soup

With carrots and potatoes and fresh herbs.

8 Cups Vegetable Stock

2 Cups (16 oz.) Split Peas, rinsed

2 Celery Stalks, diced

2 Large Carrots, diced

1 Onion, diced

2 Large Russets. diced

1 tsp. Thyme, chopped

1 Tbsp. Oregano, chopped

1 Bay Leaf

Salt & Pepper, to taste

Method:

In a soup pot, cook the celery, carrots, onions and herbs over medium heat in a small amount of oil until tender. Add the split peas, bay leaf and vegetable stock. Bring up to a boil and then reduce to low, cover and let cook 1 hour, stir occasionally. Remove the lid, add the potatoes, return to a boil and then reduce to a low simmer. Cook for 30 more minutes without a lid. Stir occasionally. Season with salt and pepper, to taste. Let stand for 10-15 minutes before serving. Check seasoning once more. I like to serve my soup with extra pepper and some bread. Enjoy!