16 oz. bag of dried split green peas

2 quarts water

1 celery stalk, coarsely chopped

1 large carrot, chopped

1 small onion, chiopped

1/4 tsp ground thyme

2 bay leaf

salt and freshly ground black pepper to taste

Rinse the dried peas and drain. Put peas in large pot with water, and bring to a hard boil. Keep checking and stirring to make sure peas don't stick to pot and burn. Boil for 20 minutes. While peas are cooking saute the chopped onion, carrot and celery in a little water until soft, about 7 minutes. When done add them to the peas and simmer all till peas are cooked. Add seasonings during the last 10 minutes of cooking, and then taste to adjust the seasonings.

Serving ideas:  As a little girl my family would enjoy this dish weekly. My grandmother, who lived with us, would cook some pasta - she liked to use 'ditalini' for this recipe. When pasta was ready to be drained, she would carefully drain the pasta, BUT leave about an inch or two of water in the bottom of the pot. Then she would ladle the pea soup over the pasta. This would create a nice soupy dish with great flavor. (After a while you'll get the feel for how much water you want to leave in pasta. Some like it soupier than others.)

Another way to serve the soup is with a splash of Sherry wine on top with a dollop of vegan sour cream.

This soup is reminiscent of the famous "Anderson's Pea Soup" of Solvang, California.

Enjoy!