2 quarts or liters of chicken bouillon stock
1 onion, chopped
5-8 potatoes, cut into pieces
2 carrots, sliced
1 stalk celery, sliced
1 (8 oz / 220 g) can of peas
2 Tbs flour
2 Tbs herbs de provence
pepper
1. Bring bouillon stock to boil.
2. Add onions, potatoes, carrots, and celery, continue boiling 15 minutes.
3. Stir in herbs, pepper, and flour. Reduce to medium-low heat and simmer 10 minutes.
4. Add drained peas. Cook 5 minutes.
Serve with bread or crackers.