Ingredients

• 2 cups dried split peas (about 1 pound)
• 8 cups chicken broth
• 3 bay leaves
• 1 tsp dried marjoram
• 2 cups chopped onions
• 1½ cups peeled and diced carrots
• 1½ cups chopped celery (include some leafy tops)
• ¼ to 1⁄3 cup light miso
• 1 tsp salt
• 1⁄8 tsp ground black pepper

Instructions

• In a large covered soup pot on high heat, combine the split peas, water, bay leaves, marjoram, onions, carrots, and celery.
• When the soup begins to boil, stir well, reduce the heat to a simmer. Cover, and continue to cook about 30 minutes.
• Maintain on low heat with occasional stirring until the split peas are very soft and the soup becomes "creamy" when stirred.
• Discard the bay leaves.
• Stir in ¼ cup of the miso, the salt, and pepper.
• Add more miso to taste and serve.