• 2 cups split peas, rinsed
• 3-4 cloves garlic, minced
• 2 carrots, finely chopped
• 2 stalks celery, finely chopped
• 1 bay leaf
• 1/2 tsp thyme
• 5 cups water or vegetable broth

1. Add all ingredients to a stockpot and cook on medium until peas are softened. Stir occasionally to keep soup from sticking.
2. Remove bay leaf and serve.

Can also be made in the crockpot. More water may be needed as the soup cools because it thickens quite rapidly.

(Carole OR)