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.