1 cup carrots coarsely chopped
1 cup celery coarsely chopped
1 1/2 cups onions coarsely chopped
1 clove garlic minced
2 cups cabbage finely shredded
10 cups water
2 cups green split peas
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried marjoram
1/2 teaspoon dried oregano
1/2 teaspoon dried summer savory
1/8 teaspoon dried sage
1/8 teaspoon dried tarragon
1/4 teaspoon celery seed
1/4 teaspoon ground coriander
1/2 teaspoon sea salt optional
1/4 teaspoon seasoned salt
1 teaspoon or cube vegetable bouillon
Pepper to taste
4 Tablespoons fresh parsley minced or 4 teaspoons dried parsley
Spray a large pot. Shred the cabbage.
Chop the carrots, onions, garlic and celery.
Add everything to the pot and bring to a boil.
Reduce the heat to medium.
Simmer for 1 1/2 hours, stirring frequently.
Stir in parsley.
Transfer most of the vegetable mixture from the soup to a large blender, adding just enough soup broth to help move the blender blade. Puree.
Add the puree back into the pot.
Adjust the salt and pepper to taste.
Reheat, if necessary. Soup freezes well.