- 1 pint split peas
- 2 onions
- 1 carrot
- 1 turnip
- 3 sticks celery
- 2 quart water, or pot-liquor
- salt, to taste
- pepper, to taste
- Soak the peas over-night; next morning put them on in the cold water or pot-liquor.
- Bring to the boil, and then add the prepared vegetables, bones, and seasoning.
- Skim well, and boil for 1 1/2 hour, stirring occasionally.
- Remove the bones, and pulp the soup through a sieve.
- Heat it again, and serve with dried mint and fried bread.