Instructions: In large pot bring water, dried peas, onions, carrots, and chicken broth cubes to a boil. Reduce heat, cover and simmer, stirring occasionally, 1 hour or until peas are very tender. Mash half of the peas against side of the pot with a wooden spoon to thicken soup. Stir in frozen peas; cook 5 to 8 min. Serve topped with Gouda cheese.

Makes 9 cups

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