2 tbsp. butter
1 tbsp. safflower oil
1 c. carrots, coarsely chopped
1 c. celery, coarsely chopped
1 1/2 c. onion, coarsely chopped
1 lg. clove garlic, minced
2 c. cabbage, finely shredded
10 c. water
2 c. green split peas
1 tsp. dried basil
1 tsp. dried thyme
1 tsp. dried marjoram
1/2 tsp. dried oregano
1/2 tsp. dried summer savory
1/8 tsp. dried sage
1/8 tsp. dried tarragon
1/4 tsp. celery seed
1/4 tsp. ground coriander
1/2 tsp. salt
1/4 tsp. seasoned salt
Pepper to taste
1 vegetable bouillon
4 tbsp. fresh parsley, minced

Heat butter and oil together in a large soup kettle. Add the carrots, celery, onion, garlic and cabbage. Saute, stirring frequently, for several minutes. Add the water, the split peas, the seasonings and the bouillon. Bring to a boil. Cover and simmer over medium heat for 1 hour and 30 minutes, stirring frequently. Stir in the parsley and adjust the seasonings. This soup freezes beautifully so freeze any leftover in an airtight container to be used for another meal.