Total Calories: 999
Wash and sort peas. In a 5-quart Dutch oven combine peas, chicken broth (fat skimmed off), onions, garlic, oregano, thyme, pepper, and bay leaf. Bring to a boil. Reduce heat; simmer 1 1/2 hours.
Stir in carrots and celery. Simmer another 1 1/2 hours or until soup reaches desired thickness. Pick out bay leaf. Put all ingredients through a blender to cream.
Note: To thicken soup, stir in instant mashed potato flakes.
"I must say this is the best recipe software I have ever owned."
"Your DVO cookbook software saves me time and money!"
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
My favorite is the Cook'n Recipe App.