1 (12 ounce) package dry split peas
3 cups water
3/4 teaspoon onion
1/8 teaspoon dried thyme leaves
1/8 teaspoon fresh ground pepper
1 garlic clove, crushed
1/3 cup chopped
3/4 cup peeled sliced carrots
1 cup chopped onions
1 bay leaf
1 pinch salt, to taste
Rinse split peas, soak in cold water overnight; drain.
2. Put peas with remaining ingredients in a large saucepan.
Bring to a boil; reduce heat, and stir occasionally.
4. Simmer about 2 hours until peas are tender and turn pasty.
Cool, label and freeze.
6. To serve: thaw soup and simmer until warmed through. If too thick, add some water until desired