Thatbobbiegirl'S Better-Than-Campbells Green Pea Soup

• 16 ounces split peas
• 3 quarts water
• 1 large onion, chopped
• 2 tablespoons chicken bouillon granules
• 1/2 teaspoon garlic powder
• 1/2 teaspoon oregano
• 1/4 teaspoon pepper
• 1 bay leaf
• 1 cup chopped celery
• 1 1/2 cups thinly sliced carrots
• lemon juice (optional but recommended)

1. Combine everything in a large, heavy-bottomed pot with a lid (use one that holds at least 6 quarts).
2. Bring to a boil.
3. Reduce heat, cover and simmer, stirring occasionally, for 3 1/2 to 4 hours or until peas are tender and soup reaches desired thickness.
4. Puree in blender, or in the soup pot using a handheld stick blender (I love those things!) Re-heat if needed, over very low heat.
5. I have slow-cooked this in a crockpot, but was not happy with the results.
6. I did it just until the peas were done, but my husband and I agreed it tasted way overcooked, and even adding lemon juice didn't help much.
7. Stove-top cooking just until the peas are tender gives this a much fresher taste.
8. My family loves this served with freshly baked homemade bread and a tossed salad.
9. VEGETARIANS: As is, this is not vegetarian, you can make it so, by substituting salt or a vegetarian bouillon for the chicken bouillon.
10. LOW SALT DIETS: This is what I've done this for my mother in law who can't have salt: eliminate chicken bouillon, and add freshly squeezed lemon juice to taste.
11. Usually about one lemon does it, but it depends on the size of the lemon.
12. I recommend adding a bit of lemon if you're not salt-restricted, along with the bouillon- it's truly wonderful.

peas, water, onion, chicken bouillon granules, garlic powder, oregano, pepper, bay leaf, celery, carrots, lemon juice

Taken from www.food.com/recipe/thatbobbiegirls-better-than-campbells-green-pea-soup-61681 (may not work)