1 lb. split green or yellow peas (dried)
2 qt. (4 c.) hot water
2 lg. chopped onions (1 Spanish one)
3 slice fresh lemon or 3 tbsp. lemon juice
4 carrots, sliced
6 celery stalks with tops, sliced
Salt & pepper, to taste
1 tbsp. vegetable oil

Rinse peas; add hot water, bring to a boil and boil for 2 minutes; then set aside to soak for 1 hour. DO NOT DRAIN. Saute the onions in the vegetable oil until golden. Combine onions, peas, lemon slices or juice, carrots, and celery; cover, bring to a boil and simmer for 2 to 2 1/2 hours until the peas are tender and the soup is thick. Then add the salt and pepper to taste. More water may be added if necessary. Stir occasionally to prevent scorching. Makes 12 serving.

If not Lent, towards the end of cooking, while simmering, add 1 to 2 cups of cubed ham and 2 or 3 strips of fried and crumbled bacon.