8 cup Water
2 cup Green Split Peas
1 Rib Celery — coarsely chopped
1 large Carrot — chopped
1 small Onion — chopped
1/4 tsp Thyme
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.