Pea Soup with Celery in Chicken Broth

Prepare all the necessary ingredients.

Rinse the peas thoroughly. Cover them with cold water and let soak for at least 4 hours, or overnight.

Place the chicken soup set in a pot. Add 1 bay leaf and salt.

Pour water into the pot. Bring to a boil, then reduce heat and simmer for 40-50 minutes.

Dice the peeled onion. Heat oil in a Dutch oven or a heavy-bottomed pot. Add the onion.

Sauté the onion over medium heat for 2-3 minutes, stirring occasionally.

Dice the peeled carrot into small cubes. Add the carrot to the onion.

Sauté for another 2-3 minutes over medium heat, stirring with a spatula.

Slice the celery stalk into pieces (frozen can be used). Add it to the vegetables.

Continue to sauté for another couple of minutes over medium heat.

Peel and slice the garlic. Add to the Dutch oven. Sauté for about 1 minute over low heat.

Add dried thyme and oregano.

Simmer the vegetables over low heat for 8-10 minutes, stirring occasionally.

Dice the peeled potatoes. Add the potatoes and bay leaf to the vegetables.

Simmer over low heat for 4-5 minutes, stirring occasionally.

Rinse the soaked peas and transfer them to the Dutch oven.

Strain the broth through a sieve and pour it into the pot with vegetables and peas. Bring to a boil. Simmer over low heat for 1.5-2 hours.

Once the peas are soft, add salt and pepper to taste. Remove the bay leaf and thyme sprigs from the soup. Turn off the heat.

The pea soup with celery is ready.

Ladle the soup into bowls and serve.

Enjoy your meal!