2 tbsp. butter
1 tbsp. safflower oil
1 c. carrots, chopped
1 c. celery, chopped
1 1/2 c. onions, chopped
1 lg. garlic clove, chopped
2 c. cabbage, shredded
10 c. water
2 c. green split peas
1 tsp. basil
1 tsp. thyme
1 tsp. marjoram
1/2 tsp. oregano
1/2 tsp. summer savory
1/8 tsp. sage
1/8 tsp. tarragon
1/4 tsp. celery seed
1/4 tsp. coriander
1/4 tsp. seasoned salt
Ground pepper
4 tbsp. fresh parsley
1 vegetable bouillon cube
1 ham bone and ham pieces

Heat butter and oil together in kettle. Add vegetables and stir frequently for several minutes. Add water, ham bone and pieces, peas, seasonings, and bouillon - bring to a boil. Reduce heat, cover, and simmer for 1 1/2 hours. Stir in parsley and adjust seasonings before serving. This soup freezes well.