Split Pea Soup with Caraway

2 cups dried split peas

7 cups vegetable stock

1 bay leaf

3 teaspoons caraway seeds

1 jalapeño pepper, seeded and diced

1 large onion, chopped

2 ribs celery, diced

2 carrots, sliced

2-3 small potatoes, scrubbed and diced

2-3 cloves of garlic, finely chopped

2 teaspoons Worcestershire sauce

Salt and pepper to taste

In a large soup pot, combine the split peas, stock, bay leaf, caraway seeds and jalapeño. Bring to a boil, turn the heat to low and simmer, covered for 30 minutes. Add the remaining ingredients, except the salt and pepper, and continue to simmer until the peas and vegetables are tender, about 30 minutes more. Season with salt and pepper.

Serves six.

“Dairy Hollow House Soup and Bread” by Crescent Dragonwagon (Workman, 1992)