Split Pea Soup

4 cups low-sodium vegetable broth, more as needed

1 cup dried split peas, yellow or green, sorted and washed

1/2 teaspoon dried, crumbled savory

1 bay leaf

3 cloves garlic, minced

1/2 teaspoon smoked paprika

3 small-medium carrots, chopped

1 potato, peeled and cubed

1 medium onion, chopped

1 celery stalk, chopped

handful of fresh parsley, chopped

juice of half a lemon

Bring broth to a simmer in a large pot. Add peas, savory, bay leaf and garlic. Cover and simmer for 30-45 minutes, stirring occasionally, until peas are tender.

Add paprika, carrots, potato, onion, and celery. Simmer covered, about 30 minutes, adding more broth if needed, and stirring frequently, until peas are broken down and vegetables are cooked through. Remove bay leaf. Stir in lemon and parsley. Season with salt and pepper to taste.

Yields about 4 servings.