1 pound dried yellow or green split peas
6 cups water (or more if you like it thinner)
1 cup each of carrots and celery
1 large onion
3 chicken bouillon cubes (6 is too salty)
1 clove garlic (or to taste)
1/2 tsp dried marjoram and thyme
1/2 tsp black pepper (or to taste)

Combine all ingredients in a 3-quart casserole; cover and Microwave on HIGH for 10 minutes.

Reduce power to MEDIUM. Microwave until vegetable are tender and soup is thickened (1 hour to 1 hour 10 minutes), stirring 2 or 3 times during cooking.
Note: I often extend this by cooking brown rice separately and adding to each portion.

This recipe was contributed by Kathy (CT) from the Radiant Recovery Community Forum.