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6 servings
suggest servings
| 1 | pound | split green peas | about 2 1/4 cups |
| 1 | cup | onions | chopped, up to 1 1/2 cups |
| 1 | cup | celery | diced |
| 1 | cup | potatoes | diced |
| 1 | each | carrots | or 2, shredded |
| 1/8 | teaspoon | worcestershire sauce | |
| 1 | clove | garlic | minced, or 1 teaspoon garlic powder |
| 1/2 | teaspoon | celery seeds |
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.
| % Daily Value* | |
| Total Fat 1.0g | 2% |
| Saturated Fat 0.0g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 35mg | 1% |
| Total Carbohydrate 53.0g | 18% |
| Dietary Fiber 21.0g | 82% |
| Sugars 8.0g | |
| Protein 19.0g | 39% |
| Vitamin A | 38% | Vitamin C | 9% | |
| Calcium | 6% | Iron | 20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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