Split Pea Soup

Ingredients

 * 1-2 large yellow onions, chopped up
 * 2 lrg Carrots, peeled and chopped up, up to 4
 * 2 lrg Stalks of celery, chopped up, up to 4
 * Water
 * 2-3 cups dried split peas, yellow or green or both
 * -- SEASONINGS:
 * 1 Cubes of Telma vegetable bouillion -or-, up to 2
 * 1 Cubes of Morga vegetable bouillion, up to 2
 * Italian seasoning, (oregano, marjoram, etc.)
 * Pepper

Directions

 * 1) Large 10 quart Dutch oven used (that's the size I have - you can use a smaller one if you have it)
 * 2) saute onions, carrots and celery in bottom of pot in a very small amount of margarine or Nyafat before adding water or other ingredients - and - if you don't have time, don't worry about it - the soup tastes just as good without sauteeing the vegetables
 * 3) Fill the pot about 1/2 way with water. Add 2 - 3 cups of dried split peas either yellow or green or both - pick out the bad stuff like pebbles first then add to the water and vegetables.
 * 4) Add seasonings to taste: 1-2 cubes of Telma vegetable bouillion (from Israel - that's where the salt is, if you want some) - or- 1-2 cubes of Morga vegetable bouillion (from Switzerland with no salt in it)
 * 5) Italian seasoning (oregano, marjoram, etc.) pepper
 * 6) Simmer on a low heat uncovered for several hours until it is cooked and thickened. Use a food mill or hand-held blender to get everthing pureed
 * 7) (really just mashed up)
 * 8) Serve with fresh bread and a salad - great cold weather meal... I hope everyone likes this. It really is pretty simple to prepare.