This split pea soup will blow your socks off. It’s rich, smokey, hearty and simply delicious. You can quickly throw it together and freeze any leftovers for future sick days.

​1 tbsp butter
​1 large onion, diced
3 celery stalks, diced
3 carrots, diced
3 small leeks, diced and rinsed extremely well (they’re notoriously sandy)
4 garlic cloves, diced
2-3 medium sized Yukon gold potatoes, diced into quarters
1 tsp dried marjoram
1 tsp dried basil
1/2 tsp ground cumin
1/4 tsp salt
1/4 tsp pepper
16 oz package of green split peas, picked through thoroughly and washed
8 cups chicken stock
2 TBSP Worcestershire sauce
Sour dough for dipping, optional

• In a large stock pot over medium heat add the butter. Once melted add the diced onions, celery, carrots and sauté for 4 minutes.
• Add in the diced leeks, potatoes and garlic, sauté for 2 more minutes
• Add in the marjoram, basil, cumin, salt and pepper, sauté for 1 more minute
• Add in the split peas and chicken stock. Bring to a boil then reduce to a simmer for 40 minutes.
• ​Sir in the Worcestershire sauce, continue to cook for another 10 minutes
• Ladle into bowls, serve with toasted sourdough bread if desired