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1
Combine everything in a large, heavy-bottomed pot with a lid (use one that holds at least 6 quarts).
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2
Bring to a boil.
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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.
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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.
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5
I have slow-cooked this in a crockpot, but was not happy with the results.
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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.
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7
Stove-top cooking just until the peas are tender gives this a much fresher taste.
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8
My family loves this served with freshly baked homemade bread and a tossed salad.
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9
VEGETARIANS: As is, this is not vegetarian, you can make it so, by substituting salt or a vegetarian bouillon for the chicken bouillon.
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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.
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11
Usually about one lemon does it, but it depends on the size of the lemon.
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12
I recommend adding a bit of lemon if you're not salt-restricted, along with the bouillon- it's truly wonderful.
