Perfect Split Pea Soup

• 2 cups Green Split Peas
• 10 cups Water (or More)
• 6 whole Carrots, Washed & Cut In Rounds
• 2 whole Yellow Onions, Diced
• 1 stalk Celery Chopped Finely
• 1 teaspoon Dried Marjoram
• 1 teaspoon Dried Basil
• 1 Tablespoon Fresh Parsley, Chopped
• 2 teaspoons Salt
• 1/4 teaspoons Ground Black Pepper

1. Put the peas and water in a large pot. (I use a 5.5 quart enameled cast iron pot.)
2. Turn the heat on high and bring it to a boil.
3. While you're waiting for the water to boil, add the vegetables and stir.
4. Add the herbs, salt and pepper, and stir again.
5. When the soup comes to a boil, turn it down to low and simmer for at least one hour, stirring every 15 minutes or so.
6. You may want to add another cup or so of water depending on the consistency you desire. We like it thick and chunky.
7. If you're going to eat the soup the next day, let it cool down before covering and refrigerating it. Reheat the next day over low heat, adding a cup of water or more.

water, carrots, yellow onions, celery, dried marjoram, basil, fresh parsley, salt, ground black pepper

Taken from tastykitchen.com/recipes/soups/perfect-split-pea-soup/ (may not work)