How to Make It
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.