2 c. split peas
3 c. water or vegetable broth
2 tsp. salt
1 lg. bay leaf
1 lg. onion, chopped
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, squished
1 tsp. thyme
1/2 tsp. rosemary
1 tsp. marjoram
1/4 tsp. rubbed sage
1/4 tsp. dry mustard
1/2 tsp. paprika
2 tbsp. butter
1/2 tsp. pepper

Combine first 8 ingredients in a large, heavy pot and bring to a boil. Lower heat, cover pot and simmer over low heat for 45 minutes. Stir soup occasionally and check it to make sure the water isn't boiling out.

Finally, add spices and butter and simmer for 15 minutes more. Let soup sit, covered, for 10-20 minutes before serving. Serves 6-8.