Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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

Preparation:

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 peppe