1 onion, chopped 3 carrots, peeled and chopped 2 ribs celery, chopped 1/4 head cabbage (1/2 pound), chopped 2 cloves garlic, chopped 1/2 teaspoon dry oregano 3 quarts vegetable broth 2 1/2 cups dried green or yellow split peas 2 teaspoons kosher salt, or to taste 1/2 teaspoon ground white pepper, or to taste 1 teaspoon Worcestershire sauce, or to taste

Step 1 In a 6-quart heavy-bottomed pot, combine the onion, carrots, celery, cabbage, garlic, oregano and vegetable broth. Bring to a boil over high heat, then reduce the heat, loosely cover and simmer until the vegetables are tender, 45 minutes to an hour.

Step 2 Stir in the split peas and bring back to a simmer. Cover loosely and continue to cook, stirring occasionally, until the peas have softened and started to break down, about 1 1/2 hours, thickening the soup. Add additional water if needed to thin the soup (we added 2 additional cups after 1 hour). This makes about 3 quarts of soup.

Step 3Season with the salt, white pepper and Worcestershire sauce, and let the soup simmer for a few more minutes to marry the flavors. Taste and season again as desired.

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