8 c. organic chicken broth (or water with good quality soup base)
1 package green split peas, rinsed & drained
1 large onion, chopped
2 cloves garlic, minced
fresh ground pepper
3 large baking potatoes, peeled & diced into 1/4 inch pieces
1.5 c. baby carrots, sliced thin
Heat broth in 4 quart saucepan over medium to simmer. Add split peas, onion & garlic. Stir in 1 tsp each of marjoram & parsley & pepper to taste. Bring to boil, cover & reduce heat to gentle simmer. Simmer for one hour, stirring every so often.
Add potatoes & carrots & return soup to simmer. Be sure to stir as the soup thickens to prevent scorching. Simmer for another 1.5 hours.
Serve with warm corn muffins.
*Add 1 c. diced ham for extra protein & flavor.