• 8 cups water
• 2 cups green split peas
• 1 rib celery coarsely chopped
• 1 large carrot chopped
• ¼ tsp thyme
• 1 dash red pepper
• 1 bay leaf
• salt
• pepper

Combine water, peas, celery, carrot, onion, thyme, red pepper and bay leaf in large kettle. Season to taste with salt and pepper. Boil vigorously 20 minutes, then reduce heat, cover, and simmer until split peas are tender. Press soup through fine sieve and reheat just to boiling point.