Split peas are dried and halved along a natural seam in their pod and don't require presoaking. Not tied to any particular region, this dish is an all-American winter favorite.
Cooking Light OCTOBER 2007
Combine first 5 ingredients in a large Dutch oven over medium-high heat; bring to a simmer. Cover, reduce heat, and simmer 1 hour, stirring occasionally.
Stir in carrot, celery, pepper, and salt. Simmer, uncovered, 45 minutes or until peas are tender and soup thickens, stirring occasionally. Remove from heat; stir in juice. Serve immediately.
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