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In a large soup pan heat the oil and saute the onion for about 10 minutes.
Add the split peas, broth (and wine if you are using it), carrots, bay leaf and black pepper.
Cover and bring to a boil.
Add the liquid smoke, parsley, and marjoram.
Turn down to a medium-low simmer and cook for about 1 1/2 hours
Stir every once in a while to keep from sticking. You can add more broth if you think it is too thick.
When the split peas are done let them cool a little bit before putting into a blender or using an immersion blender.
Remove the bay leaf.
Put the soup in a blender (I did this in 2 batches) and blend until the soup is smooth (or almost smooth, depending on your taste). Serve while hot.