Instructions: 1. Place peas & water in large, heavy saucepan, bring water to boil, boil peas for 2 minutes, turn off heat, let stand 1 hour.

2. Heat a nonstick skillet (or use broth or other liquid), add onion, garlic, carrots, and celery and cook stirring for about 5 minutes. Add to soaked peas.

3. Add broth, tamari, pepper, dill, and liquid smoke. Bring to boil, reduce to low, and simmer soup, partially covering pan for about 1 1/2 hours. Stir occassionally to avoid scorching and add water if needed.

4. In a blender or food processor, puree the soup, thinning to desired consistency w/broth or milk. Heat before serving. The book says it makes about 8 servings, but that depends upon your appetite.

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