Split Pea Soup

adapted slightly from a recipe found on Tasty Kitchen.

2 cups green split peas
10 cups water (or more)
1 ham bone, with plenty of meat still attached (can omit if going vegetarian)
3 whole carrots, washed, peeled and diced
1 stalk celery, washed and diced
1 teaspoon dried marjoram
4-5 fresh basil leaves, chopped
2 teaspoons salt
¼ teaspoons ground black pepper

Put the peas, water and ham bone in a large pot.

Turn the heat on high and bring to a boil.

While you’re waiting for the water to boil, add the vegetables and stir.

Add the herbs, salt and pepper, and stir again.

Transfer soup to a crockpot and cook on low 4-5 hours or high 2-3 hours, stirring periodically.

You may want to add another cup or so of water depending on the consistency you desire.

If you’re going to eat the soup the next day, let it cool down before covering and refrigerating it. Reheat the next day over low heat, adding a cup of water or more.