4-6 cups vegetable broth (depending on how thick you like your soup)
2 cups dried green split peas, sorted and rinsed
4 medium carrots, sliced thickly
2 stalks celery
1 medium onion, chopped
4 potatoes, diced
2 cloves fresh garlic, minced
2 bay leaves
1 teaspoon dried thyme leaves
1 teaspoon dried oregano
1 teaspoon dried rosemary
Salt & pepper to taste
1 teaspoon red wine vinegar, optional
1. Combine all ingredients in a large stock pot and bring to a boil.
2. Reduce heat to medium and simmer, (covered) add more broth or water if needed, for about 2 hours.
3. Remove bay leaves, stir in the vinegar, and serve.
Tastes even better the next day.