1 medium onion, finely chopped
3-4 carrots, peeled and chopped
4 sticks celery, chopped
1 large sprig of rosemary, minced
1 bay leaf
1 teaspoon cumin
salt and pepper
2 cups split peas
32-40 oz chicken broth (depending on how thick you like your soup)
1 generous tablespoon of red wine vinegar.
In a large Dutch oven or saucepan heat the olive oil and saute the onion, carrots, minced rosemary and celery for approx 8-10 minutes.
Add the cumin, bay leaf, salt and pepper and stir thoroughly.
Add the split peas, stir well.
Add the chicken stock, raise the heat and bring to the boil.
Turn down to a simmer and partially cover. Cook on a simmer to 45 minutes - 1 hour or until the split peas are thoroughly cooked through.
Remove from heat and stir in the red wine vinegar.
If you like, you can puree a cup of the soup and pour it back into the pot, it just makes it a touch creamier.
Serve with warm bread and plently of olive oil.