This is one of my very favorite soups! Since split peas require no soaking, they are perfect for last-minute soups.
1 Tbs safflower or canola oil
1 Tbs finely minced garlic
2 cups coarsely chopped onions
1 tsp each dried basil, oregano and rosemary leaves
1 tsp whole fennel seeds
1 large bay leaf
2 large carrots, halved lengthwise and cut into 1/4-inch slices
2 large celery ribs, diced
6 cups boiling water or vegetable broth
2 cups dried green split peas, picked over and rinsed
1/4 cup inced fresh parsley
Salt to taste