Thursday Pea Soup

6 servings (10-12 cups)

• 1 pound dried split green or yellow peas
• 2 Tablespoons Vegetable Broth or Margarine
• 2 medium-size onions, finely chopped
• 2 large carrots, finely chopped
• 1 rutabaga, peeled & diced
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon marjoram leaves
• 1/4 teaspoon white pepper
• 7 cups Vegetable Broth
• 3 Tablespoons cider vinegar
•    salt

Rinse peas and sort through, discarding any foreign material. Drain well.

Heat 2 TBS broth or margarine in large pot over medium heat; add onions, carrots, rutabaga, cumin, marjorum and white pepper. Cook, stirring often until onions are soft but not browned.

Add peas and stock and bring to a boil over high heat. Cover, reduce heat and simmer, stirring occasionally to prevent sticking, until peas lose their shape (1 1/2 - 3 hours). Mix in vinegar, add salt if needed.

Bon appetit!