Pea Soup

Here's a simple recipe for a split pea soup. I've made this one a lot, and it never fails me. It's still cool enough here for soup!

Pea Soup

2 stalks celery, coarsely chopped (about 1 cup)
2 large carrots, coarsely chopped (about 1 cup)
1 medium onion, coarsely chopped (about 1/2 cup)
2 tablespoons olive oil
8 cups water *
1 pound dry, green split peas
1 teaspoon salt
1 teaspoon dried thyme, crushed
1/2 teaspoon pepper
1/4 cup snipped fresh parsley or 2 tablespoons dried parsley flakes

In a Dutch oven, cook celery, carrot, and onion in olive oils until crisp-tender.

Stir in water, peas, salt, thyme, and pepper. Bring to boiling; reduce what.

Simmer, covered, for 45 minutes. Add parsley. Simmer, uncovered, for 45 minutes, or until thick.

DONNA'S NOTES: *I use chicken stock in place of water, which really improves the flavor. I also add about a cup or so of diced, cooked ham about five minutes before it finishes cooking. You can be pretty loose with your ingredient amounts, I find.