Split Pea Soup

• 1 lb. green split peas
• 3 qt. water
• 1 1/2 tsp. salt
• 2 1/2 Tbsp. butter
• 1 1/2 c. finely chopped carrots
• 1 c. finely chopped sweet potato
• 1 c. finely chopped onions
• 1/2 c. finely chopped celery
• 1/2 to 3/4 tsp. ground marjoram
• 1 tsp. basil
• 1 to 2 cloves garlic, crushed
• 1/2 to 3/4 tsp. ground cumin
• 1/2 c. dry white wine
• fresh ground black pepper

1. Cook peas in salted water for about 1 hour.
2. Skim off foam and discard.
3. Saute carrots, sweet potatoes, celery and onions in butter for 10 minutes.
4. Stirring constantly, add herbs and cooked vegetables for another 5 minutes.
5. Add to soup.
6. Simmer for 45 minutes to 1 hour.
7. Add wine and pepper.
8. Serves 6 to 8.

green split peas, water, salt, butter, carrots, sweet potato, onions, celery, ground marjoram, basil, garlic, ground cumin, white wine, fresh ground black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=912135 (may not work)