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Split Pea Soup

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1 (12 ounce) package dry split peas
3 cups water
3/4 teaspoon onion powder
1/8 teaspoon dried thyme leaves
1/8 teaspoon fresh ground pepper
1 garlic clove, crushed
1/3 cup chopped celery
3/4 cup peeled sliced carrots
1 cup chopped onions
1 bay leaf
1 pinch salt, to taste


1. Rinse split peas, soak in cold water overnight; drain.
2. Put peas with remaining ingredients in a large saucepan.
3. Bring to a boil; reduce heat, and stir occasionally.
4. Simmer about 2 hours until peas are tender and turn pasty.
5. Cool, label and freeze.
6. To serve: thaw soup and simmer until warmed through. If too thick, add some water until desired consistancy.

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