1/2 cup, split peas.
2 stalks celery, sliced.
3 bay leaves.
1 can, cream of mushroom soup.
1/2 onion, chopped.
1/2 cup dehydrated soup mix.
2 carrots, chopped.
6 cups water.
1 Tbsp. vegetable oil.
Soak peas overnight in cold water; drain. Place peas, soup mix, celery, carrots, bay leaves, water, salt & pepper, in a large saucepan. Bring to a boil; cover and simmer gently for 1 1/2 hours. Add mushroom soup and simmer for an additional 30 minutes. Meanwhile, heat oil in a frypan. Add onion and saute until brown. Add to soup.
NOTE: A few potatoes or rice is good in this soup.