1 Lb. Split Green Peas -- (2 1/4 cup)

1 Cup Chopped Onions -- (to 1 1/2 cups)

1 Cup Celery -- diced

1 Cup Potatoes -- diced

1 Carrots -- shredded (1 to 2)

1/8 Teaspoon Worcestershire Sauce

1 Clove Garlic -- minced -or-

1 Teaspoon Garlic Powder

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)