This was one of my Grandmas soups that was made in the 40's . The soup was easy to make but you had to make a stock before that to go with the soups and it took a long time to make about 5-6 hours. Now days we just use bought beef stock and use it in place of making your own.
1( BROWN STOCK ) Cut or trim meat from bones and brown meat. Put the meat and bones into a large kettle, or pot, cover with water and seasoning and bring to a boil, reduce heat and simmer 4-5 hours. Add the vegetables and cook 1-2 hours longer. Strain and cool. When cool remove the layer of fat at the top. Use the broth fot soups, stews, and gravys.
2Green Pea Soup.. combine brown stock, warer and 3 1/2 cups peas, celery, onions, turnips and mint. Cook until vegetables are tender.
3Rub through a sieve, thin with stock or water if necessary.
4Blend flour and seasoning with salt, pepper, and sugar. Add to puried vegetables and heat to boiling, stirring constantly. Add remaining whole peas, cook until tender, and serve.