Ingredients
10 cups of water
1 cup dried split peas
1 T. dijon mustard
1 medium potato, cubed
1 c. baby carrots (whole or diced)
3 ribs celery, sliced
2 cloves garlic, crushed
salt and pepper to taste
Directions
Mix peas, water, and mustard. Boil for 30 minutes. Add in the rest of the ingredients and cook over medium heat until the desired thickness is reached (about 30-45 minutes). I usually make this very thick, and you may want to use more water for a thinner soup.
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