You can, of course, leave the bacon out of this for a vegetarian version. Or substitute sausage. But the bacon is really good.
2 1/2 cups dry split peas
1 bay leaf
1 tsp mustard seeds
5-6 cups water or stock (chicken or veggie)
2-3 tsp salt, or to taste
6 medium carrots, cut into coins
1 medium onion, finely chopped
6-8 cloves garlic, minced
2-3 cups chopped cabbage
1 cup chopped cooked bacon
2-3 Tbsp red wine vinegar
Freshly ground black pepper to taste
Place the split peas, bay leaf, mustard seeds, stock or water, and salt in a soup pot. Bring to a boil, then reduce heat to low and simmer until split peas are cooked through. Add carrots, onion, garlic, and cabbage and simmer for another 10-15 minutes, or until carrots are tender. Stir in bacon, vinegar, and pepper. Taste and adjust seasonings if needed.