1 lb. split peas, washed and sorted
1 med. onion, diced
1 c. grated carrots
1/4 c. each red AND yellow bell pepper, diced
1 clove garlic, minced
2 cans condensed chicken broth
1 c. apple cider
1 lb. smoked sausage (kielbasa), skinned and cut in 1 inch pieces
5 fennel seeds, crushed
1/2 tsp. dried sweet basil
1/4 tsp. dried oregano OR rosemary, crushed
1/4 tsp. ground summer savory
Salt and pepper to taste

In large heavy soup kettle, place washed peas in 4 cups of water. Bring to a boil for 15 minutes, remove from heat and cover pot. Let peas soak for 2 hours. Add all ingredients to peas, cover pot and bring soup to medium heat for 1 hour, stirring frequently. Reduce heat to low and simmer until peas are soft and mushy. Add water as needed.