Recipe

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• 1 onion, chopped
• 3 carrots, peeled and chopped
• 2 celery ribs, chopped
• 1/4 head cabbage, chopped (1/2 lb)
• 2 garlic cloves, chopped
• 1/2 tsp dried oregano
• 3 quarts vegetable broth
• 2 1/2 cups dried split peas (green or yellow )
• 2 tsp kosher salt (to taste)
• 1/2 tsp fresh ground black pepper
• 1 tsp worcestershire sauce

• 1 In a large Dutch oven, combine onion, carrots, celery, cabbage, garlic, oregano, and vegetable broth; bring to a boil, over high heat, loosely cover, reduce heat to a simmer, and let cook until tender, about 45 minutes.
• 2 Stir in split peas and bring back to a simmer; loosely cover, and continue to cook, stirring occasionally, until the peas are softened and starting to break down, about 1 1/2 hours.
• 3 Add water if soup gets too thick during the cooking.
• 4 Season with salt, pepper, and Worcestershire sauce; let simmer a few minutes to meld flavors, taste, and adjust seasoning and thin with water as needed.