Steps
- 1
Simmer peas in water for 2 minutes and then let soak for 1 hour.
- 2
Add vegetable broth, onion, salt, pepper, marjoram, garlic, cumin, and bayleaf. Cover, bring to boil, then simmer for 3 hours, stirring occasionally.
- 3
Add celery, carrots, and potatoes. Cook slowly, for 1 hour, until vegetables are tender and soup is very thick when stirred.
- 4
Serve with fresh bread!
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