1 lb or 2 cups split yellow peas
10 cups chicken stock an/or water
1 cup chopped onion
1 cup chopped celery with leaves
2 cups diced (1/2 inch) or shredded carrots
1 bay leaf
1/8 tsp pepper
1/4 tsp thyme
1 small clove garlic, minced or 1/4 tsp garlic powder
Wash peas and put in soup pot with stock. Cover and bring to a boil.
Skim off foam as necessary. Simmer for 30 minutes. Add remaining ingredients.
Bring to a boil and reduce heat and simmer until peas are tender and somewhat mushy. Add more water if necessary. Remove bay leaf. Add salt to taste.
Makes about 3 quarts. Freezes well.
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