Rinse peas, cover with water, put on fire and bring to boil. Then reduce the heat. I used peas Idaho, do not require soaking. If you use regular peas, be sure to soak for 7-8 hours.

Potatoes wash, peel. 10 minutes after boiling, to throw the whole into the soup.

Cabbage finely chop. Celery cut into thin slices. After 15 minutes of throwing to get the potatoes, mash them with a fork, put back in the soup. Throw the chopped cabbage and celery.

Onions, carrots and garlic clean. Onion and garlic finely chopped, carrots grate on a coarse grater. In the frying pan, a small amount of oil, add the onion and sauté for 2 minutes. Then add the carrots and fry another 2 minutes. At the end add the chopped garlic and after a minute or tomato paste. Keep on the fire with constant stirring for 1 more minute. After 10 minutes, put the fried vegetables add to the soup, season with salt, pepper and herbs.

Cook for another 10 minutes. Fire off the soup infuse with the lid closed for 10-15 minutes.