Split Pea Soup for Picky Eaters, by Allison

It's from Deborah Madison's Vegetarian Cooking for Everyone (excellent book, btw). I've changed the ingredients just a bit because I used the herbs from our garden.

Split Pea Soup even Carl will eat

1 1/2 cups split peas
2 Tbsp. olive oil
1 large onion, diced
2 carrots, diced
2 large garlic cloves, chopped
1 Tbsp. fresh oregano
1 Tbsp. fresh rosemary
1 tsp. paprika
salt and pepper
aronatics: 3 bay leaves, 6 thyme sprigs
2 quarts vegetable stock
a few glugs of soy sauce

Cover the peas with water and set aside.

Meanwhile, heat the oil in a soup pot over medium heat. Saute the onion and carrots about 10 minutes. Throw in the garlic, oregano, rosemary, paprika, and pepper, saute a few minutes more. Drain and add the peas, aromatics, salt, and stock. Turn up the heat and stir from time to time until the soup comes to a boil. Turn heat to medium low, partially cover the pot, and cook an hour or maybe longer, until the peas have broken down and are nice and soft. Take out the stems and the bay leaves, then stir in the soy sauce and serve.