1 c Dried green split peas
4 c Water
1 Onion, chopped
2 Carrots, pared and chopped
3 Celery tops
1 Bay leaf
2 ts Salt
1/4 ts Pepper
Wash peas well with cold water and drain. Place in large saucepan, add water and drain. Place in large saucepan, add water and bring to boil. Add remaining ingredients, reduce heat to the lowest point, cover and cook for 1 1/2 hours. Remove cover and mash with fork or in food mill. Cook without cover several minutes to thicken if necessary. Adjust seasoning to taste. For a thinner soup, puree in blender or food processor. Serve very hot. From “Cooking What Comes Naturally” by Nikki Goldbeck. Posted by Theresa Merkling. Courtesy of Fred Peters.