Sunday Dinner Split Pea Soup

• 1 (16 ounce) package yellow split peas, rinsed
• 2 (10 1/2 ounce) cans chicken broth
• 2 cups water
• 1 (9 ounce) envelope dry onion soup mix (recommended is Lipton)
• 1 1/2 cups baby carrots, rinsed and sliced
• 2 large vidalia onions, chopped
• 6 stalks celery, trimmed and diced
• 1 large leek, stripped of their outer leaves, rinsed, and chopped
• 2 garlic cloves, minced
• 2 tablespoons Dijon mustard
• 4 tablespoons soy sauce or 4 tablespoons tamari
• 2 tablespoons balsamic vinegar
• salt and pepper, to taste

1. In a large pot, combine peas, broth, water, and soup mix. Stir well. Add carrots, onions, celery, leeks, garlic, mustard, tamari, and balsamic vinegar. If mixture seems too thick, pour in a little more water.
2. Bring to a full boil over medium, reduce heat to a simmer, and cook for about 2 hours, stirring and skimming surface occasionally.
3. Remove from heat and let sit for an hour at room temperature.
4. Puree, in several batches, in a food processor or blender until smooth. Add salt and pepper to taste.

peas, chicken broth, water, onion soup, baby carrots, vidalia onions, stalks celery, outer, garlic, mustard, soy sauce, balsamic vinegar, salt

Taken from www.food.com/recipe/sunday-dinner-split-pea-soup-472833 (may not work)