| 2 | ribs | celery |
| 1 | leaves | bay leaf |
| 6 | cup | vegetable broth |
| 2 | cup | green split peas, dried |
| 1 | unit | onion |
| 1 | cup | carrots |
| 2 | clove | garlic, minced |
| 0.7 | lb | ham |
| 1 | taste | salt |
| 1 | taste | pepper |
| 0.5 | tsp | dried marjoram |
| 0.5 | tsp | basil |
| 0.25 | tsp | cumin |
| 1 | unit | hambone, optional |
Because we make so much, the peas take forever to soften, so ideally, start soaking the peas at least a couple hours before.
Chop the vegetables into bite sized chunks.
In 2 large pots, combine everything but the ham; bring to a boil. Add the ham (and optional hambone) to one pot.
Reduce heat; cover and simmer for 1 hour or until peas are tender, stirring occasionally.
Cool slightly. In small batches, puree soup in a blender; return to the pan. Heat before serving if it gets too cold.