2 1/2 cups of split peas
2 vegetable bouillon cubes
1 cup of chopped vegetables and herbs (carrots, celery, parsley, thyme)
1 bay leaf
1/3 cup of olive oil
freshly ground pepper
8-12 cups of water
Pour the peas into a colander and rinse with cold water, checking for small stones. Put peas in a large bowl filled with cold water and soak overnight (12 hours).
Add the peas to a stock pot with the oil, bouillon cubes, vegetables, herbs, seasonings and water.
Simmer covered over low heat for 3 hours, stirring every so often so it doesn't stick. When the soup is thick and the peas are very soft, remove from heat. (If more water is needed, add boiling water.)
Stir briskly with a wire whisk and serve.