2 quarts water
1 pound split peas
1 large onion, chopped
1 cup celery, chopped
1 cup potatoes, diced
1 carrot (1 to 2 carrots), shredded
1/8 teaspoon Worcestershire sauce
1 teaspoon garlic powder
1/2 teaspoon celery seed
2 teaspoons salt
1/2 teaspoon pepper (1/2 to 1 teaspoon)
Servings: 8
In large soup kettle, cover peas with 2 quarts water. Simmer for 2 minutes. Remove from heat. Add remaining ingredients. Mix. Simmer on low heat (do not boil) for 3-4 hours. When peas are tender, run 1/3 to 1/2 of soup through blender. Mix blended and unblended soups together. Adjust seasonings to taste.
Preparation Time: 20 minutes
Notes: Chef's Comments: Some have recommended adding Italian spices to this soup. I like it just the way it is though.
1 pound split peas
1 large onion, chopped
1 cup celery, chopped
1 cup potatoes, diced
1 carrot (1 to 2 carrots), shredded
1/8 teaspoon Worcestershire sauce
1 teaspoon garlic powder
1/2 teaspoon celery seed
2 teaspoons salt
1/2 teaspoon pepper (1/2 to 1 teaspoon)
Servings: 8
In large soup kettle, cover peas with 2 quarts water. Simmer for 2 minutes. Remove from heat. Add remaining ingredients. Mix. Simmer on low heat (do not boil) for 3-4 hours. When peas are tender, run 1/3 to 1/2 of soup through blender. Mix blended and unblended soups together. Adjust seasonings to taste.
Preparation Time: 20 minutes
Notes: Chef's Comments: Some have recommended adding Italian spices to this soup. I like it just the way it is though.
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