• Dutch oven or large saucepan
• Wooden spoon
• Sauté pan

• 2 c dry split peas, rinsed
• 6-8 c vegetable stock and/or water
• 1 large onion (2 c)
• 1 carrot
• 2 T butter or olive oil
• 3-5 cloves minced garlic
• 1 t minced rosemary
• 1 t salt
• 2 t pepper

Meanwhile, chop the onions and carrot and sauté in butter/olive oil for about 10 minutes, until onions are somewhat translucent. Add the garlic and rosemary and sauté for another 5 minutes.

Add the onion mixture into the peas along with the salt and pepper.

Simmer for another 40 minutes or so, until the peas are mushy and falling apart. If at any point the soup seems too dry, add more water or stock.

Serve hot, with croutons, bread, crackers, or just plain.

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