INGREDIENTS
3 tbsp
extra virgin olive oil
2 cups
carrots, sliced, about 1
1/2 cup
small yellow onion, diced, about 1/2 to 3/4 cup
16 oz
dried green split peas
6 cups
vegetable broth
1/4 cup
dry white wine, you can use water
1
bay leaf
1/4 tsp
black pepper
1/4 tsp
marjoram
1/2 tsp
parsley