Instructions: In a large heavy soup pot, combine the split peas, stock or water, bay leaf, caraway seeds, and jalapeno. Bring to a boil, then turn down the heat to low, and let simmer, covered, 30 minutes. Add the remaining ingredients except the salt and continue to simmer until the peas and vegetables are tender, about 30 minutes more. Season with salt and serve hot.

This recipe serves 4 to 6 as an entree.

Variarion: Measure the leftover pea soup and place it in a food processor. Add an equal amount of V8 juice, 1 tablespoon evaporated skim milk or heavy whipping cream per cup of soup, a pinch of curry powder, and another of sugar. Puree, and heat through. You can add a bit of chicken stock, too, if you have it, and want the soup a little thinner. This is "potage mongol" - quite elegant.

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