Split Pea Soup

This is another recipe from "The Vegan Table" (minus the ingredients I don't like). It's very healthy - full of protein and fiber. It was also super easy to make - it only took about 10 minutes to put everything in the pot - but I did have to be patient for an hour and 10 min while it simmered! It was very yummy. I added quite a bit of freshly ground black pepper to it once I got it in my bowl, because I like my split pea soup a little spicy. The way I made it, it'll serve 4.

2 cups green split peas

6 cups (or more) water plus a couple vegetable bouillon cubes (I used 4 cups to start, then ended up adding another cup and a half as it simmered. The soup is a bit thicker if you use less.)

1 medium yellow onion, diced

2 Yukon gold potatoes, diced

1.5 tsp bottled minced garlic

2 diced carrots

2 diced celery sticks

1 tsp dried marjoram

1 tsp dried basil

1/4 tsp ground mustard

salt and pepper to taste

1. Rinse split peas. Place all ingredients except salt and pepper in a large soup pot, bring to a boil. Reduce to simmer, cover loosely, and cook until peas are tender (1 hour or more). Check occasionally to make sure the water hasn't completely evaporated.

2. Add salt and pepper to taste, and serve hot.