Pea Soup - Dad's

Ingredients

2 lb (32 oz) split peas
5 large carrots
6 large ribs of celery with leaves
1/2 large yellow onion
2 beef bullion cubes
1/2 tsp Black Pepper, ground
Seasoned Salt to taste (1 Tbs +)
Water

1) Rinse split peas with running water for 10 minutes. Place in large pot. Fill with water to twice the depth of the peas. Let soak overnight

2) The next day, cut 5 large carrots to same size. Approximately 1/4" to 1/2" pieces. Place in pot.

3) Cut celery with leaves attached to 1/4" pieces. Add more water to pot to cover ingredients.

4) Dice onion finely and add to pot.

5) Add beef bullion cubes to pot. (Toss into pot from a distance with a Minnesota basketball "swish" technique)

6) Add black pepper and seasoned salt.

7) Bring pot to a boil uncovered. Then when pot comes to a boil, lower to simmer covered for 3.5 hours or until consistency is correct. Stir regularly. (Consistency should be smooth. No graininess and no peas visible)

8) Taste after a couple of hours. Add more seasoned salt and pepper to taste. Continue to cook.

Plain Pea or Lentil Soup

1 lb BB Peas or Lentils

8 cups water

1 cup chopped celery

1 cup chopped onion

1 ½ cup chopped carrots

¼ tsp ground thyme

1 pinch cayenne pepper

1 bay leaf

Wash and sort. Place all ingredients in a large kettle. Bring to a boil, reduce heat and simmer (covered) 35-40 min. or until peas are tender. Place 2 cups of soup at a time in a blender. Blend until smooth. Repeat until all soup is blended. Add fresh ground pepper and salt to taste. Reheat to boiling point and serve with sour cream, if desired.