In a heavy bottomed soup pot over medium heat add the dried spices,
onions and garlic and saute for several minutes. Add the carrot and
celery and saute for several more minutes, then add the peas. Stir to
coat with the veggie/spice mixture then add the water or stock. Bring
to a boil for several minutes then cover and turn down heat to a
strong simmer. Cook for 30 minutes or until the peas are tender. Add
the bouillon cube and more water if needed and the chiles. Cook for 15
minutes more, then stir in the balsamic vinegar. Taste and adjust
seasonings. Top with fresh herbs if desired.
http://melomeals.blogspot.com/2008/12/so-much-to-update-juicer-giveaway-and.html