Step 1

Rinse split peas. Set aside.

Step 2

In a large pot on medium heat, add the oil and chopped onion. Sauté until the onion is translucent.

Step 3

Add in the garlic, smoked paprika, thyme, marjoram, and black pepper and sauté for an additional two minutes.

Step 4

Add the split peas, vegetable stock, and Worcestershire sauce to the pot.

Step 5

Bring to a boil on high. Reduce heat to low, cover with lid, then simmer for 60-75 minutes, or until the peas are tender and beginning to disintegrate.

Step 6

Add the potatoes and carrots into the soup. Bring to a simmer again. Simmer for 10 minutes or until the potatoes are tender.

Step 7

Salt to taste.