After being sick a few days I thought nothing would taste better than some warm split pea soup.  I have mentioned before how much I love Deborah Madison's cookbook Vegetarian Cooking for Everyone.  That is where this recipe comes from, except I do add the ham bone if I have one in the freezer.  The original recipe calls for a dash of Mushroom Soy as a garnish, which you can find at most specialty Asian markets.  If you don't have any, don't use regular soy sauce.  Just omit it all together, although I will say that mushroom soy is delicious. 

1 1/2 c split peas
2 Tablespoons olive oil
1 large onion, diced
2 carrots, diced
2 large garlic gloves, chopped
1/2 c chopped parsley
1 teaspoon dried marjoram
1 teaspoon fresh chopped rosemary
1 teaspoon paprika
salt and pepper
Aromatics: 2 bay leaves, 8 parsley branches, 6 thyme sprigs
2 quarts veggie stock or water
mushroom soy sauce

Cover peas with water and set aside.

In a large soup pot, saute onion and carrots in the olive oil until they begin to color, about 10 minutes.  Add the garlic, herbs, paprika, and pepper.  Cook a few more minutes.  Drain the peas and add them to the pot along with the aromatics, salt, and the stock (or water).  Stir frequently.  Once soup boils, lower the heat and simmer, partially covered, until the peas have broken down, 1 hour or more. (I add the ham bone once I lower the heat).

Garnish wish the mushroom soy.

A note: This last time, I did not have any rosemary on hand or vegetable stock.  I substituted fresh sage and water.  It was still delicious.  I also used 1 whole 16 oz bag of peas (because I hate having that tiny bit left in the pantry).  because of that I increased the water to 2 1/2 quarts.