Ingredients
- 1 carrots (shredded)
- 1 clove garlic (minced)
- 1 lb split green peas
- 1 cup potatoes (diced)
- 1 cup onions (chopped)
- 1 cup celery (diced)
- 1 teaspoon garlic powder
- 1/8 teaspoon worcestershire sauce
- 1/2 teaspoon celery seed
Start early (at least 4-5 hours) so it can cook all day. In a large soup kettle, cover peas with 2 quarts cold water. Simmer for 2 minutes. Remove from heat and let stand. Add all other ingredients. Leave soup to simmer on low heat, don't boil, for 3-4 hours Stir occassionally. When peas are tender, run 1/3 to 1/2 of soup through blender. Leave other part of soup as it is. Mix blended soup and unblended soup together. Taste. You may want to adjust the seasonings at this time. Brandon added some italian spices and salt and pepper.
(Revised from Extension Homemakers of Sedgwick County cookbook-Jane Cadwell)
