Habitant Pea Soup

2 cups dried whole yellow peas
2 cups dried yellow split peas
12 cups water
4 cups vegetable broth
1 large carrot, quartered
1 large onion, quartered
2 cloves minced garlic
½ tsp cumin
½ tsp ground allspice
½ tsp celery seed
salt and freshly-ground black pepper to taste
1 tsp liquid smoke
2 bay leaves
Salt & pepper

Place whole peas in a bowl and cover with water. Soak overnight, then drain and rinse.
In a large pot, combine soaked peas with the remaining ingredients
Bring to a brisk simmer and cook 1 hour, until whole peas are just tender. Remove bay leaf and season with salt and pepper.
Ladle hot prepared soup into hot quart jars, leaving 1” headspace.
Process 90 minutes at 10 lb pressure.
When processing time is complete turn off heat. Allow canner to stand undisturbed until pressure drops to zero.
Remove jars and cool undisturbed 24 hours.
Store in a cool, dark place.

Serving Size: Makes ~11 cups

Number of Servings: 11

Recipe submitted by SparkPeople user JO_JO_BA.