Split Pea Soup

Ingredients:

2 cups split peas, rinsed

6 cups hot water

1 cup sliced or diced carrots

1 cup sliced celery

1 medium onion chopped

2 garlic cloves minced

½ teaspoon dried marjoram

½ teaspoon dried basil

¼ teaspoon ground cumin

½ teaspoon salt

¼ teaspoon black pepper

Pinch of cayenne

Directions:

Rinse the split peas, then place them in a large kettle with the remaining ingredients. Bring to a simmer, then cover loosely and cook until the peas are tender, 1 to 2 hours. Or, place all ingredients into a slow-cooker. Cover and cook on high for 5 to 6 hours, or until the peas are soft and the vegetables are tender.