Split Pea Soup With Sherry

• 1 lb dried split peas
• 4 (15 ounce) cans low sodium vegetable broth
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1 teaspoon ground cumin
• 1 medium onion, chopped
• 4 stalks celery, chopped
• 3 medium carrots, chopped
• 1 cup mushroom, chopped
• 2 garlic cloves, minced
• 2 tablespoons dry sherry

1. Chop onion, celery, carrots, mushrooms and garlic and set aside.
2. Rinse split peas. In a large soup pot (at least 7 quarts), combine peas, broth, bay leaf, thyme and cumin. Bring to boiling, stirring frequently and watching carefully so it doesn't boil over. Reduce heat, cover and simmer for 1 hour, stirring occasionally.
3. When peas have cooked for 1 hour, stir in chopped vegetables.
4. Return soup to boiling, then reduce heat, cover and simmer for 30 minutes more or until vegetables are tender.
5. Discard bay leaf.
6. Stir in Sherry.

peas, vegetable broth, bay leaf, thyme, ground cumin, onion, stalks celery, carrots, mushroom, garlic, sherry

Taken from www.food.com/recipe/split-pea-soup-with-sherry-517353 (may not work)