Rinse and pick through peas. Place them in a large pot with the celery, carrots, broth and water. Bring to a boil, then reduce heat, cover and simmer until peas have fallen apart, 1 to 2 hours. Season with salt and pepper before serving.
Notes
Herb Garnish: Sprinkle freshly chopped parsley, chives, or thyme over the soup just before serving to add a pop of color and fresh flavor. The herbs provide a bright contrast to the hearty soup.Croutons: Top the soup with homemade or store-bought croutons for added crunch and texture. You can make croutons by tossing cubes of bread with olive oil, salt, and herbs, then baking them until golden and crispy.Lemon Wedges: Serve the soup with lemon wedges on the side for squeezing over individual bowls. The citrusy acidity of the lemon brightens up the flavors of the soup and adds a refreshing zing.