Caraway Split-Pea Soup - cooking recipe

Ingredients

1 cup dried split peas
4 cups stock (I used 3 chicken bouillon cubes & 1 beef)
1 bay leaf
1 1/2 teaspoons caraway seeds
1 jalapeno pepper, diced
1 medium onion, chopped
1 stalk diced celery (and or or pinch of celery seed)
1 carrot, peeled and sliced
1 garlic clove, minced
2 teaspoons Worcestershire sauce
1 dash red wine
salt

Preparation

Bring the split peas, stock, bay leaf, caraway seeds and jalapeno to a boil.
Reduce heat, cover and simmer for half an hour.
Add the onion, celery, carrot, garlic, Worcestershire sauce, and red wine and let simmer another 30 minutes, or until peas are tender.
Salt to taste.