Sylvia's Split Pea Soup
1 package of split peas
3 boullion cubes (I use gluten-free and vegetarian G Washington's Seasoning and Broth packets, but you could replace some of the water with GF veggie broth too)
4 cups of water
1 onion, diced
3 stalks of celery and tops
1 large clove of garlic, or 1/8 tsp of garlic powder
1/4 tsp pepper
1 tbsp salt, and seasoning salt to taste
5 whole pepper corns
6 whole allspice
1 bay leaf
2-3 drops of gluten-free liquid smoke (if you aren't using meat)
Gluten-free ham or ham bone (optional)
Bring peas and boullion to a boil in a large soup pot. Add ham or ham bone (if you must) to the boiling water and add remaining ingredients. Simmer for an hour and a half, stirring frequently. As soup thickens, continue adding water to desired consistency. I added a full four cups of additional water to the peas the last time I made this.
My modifications to mom's recipe: Saute the onions and garlic in the bottom of the soup pot in a little olive oil for a few minutes before adding water and peas. Add all the ingredients except the carrots; after the soup has simmered for 45 minutes or an hour add the carrots so that they retain some personality.