Tonight's Supper

We enjoyed this yummy soup with some of Kristin's cornbread -- perfect!
Thick and Hearty Split Pea Soup

2 medium onions, chopped
2 cloves garlic, minced
3 carrots, diced
3 ribs celery, chopped
2 cups dried split peas, checked carefully for debris and rinsed
6-8 cups water
2 medium potatoes, coarsely chopped
1 large bay leaf
1/2 teaspoon celery seed
1 teaspoon dried basil
1 teaspoon dried thyme
2 teaspoons salt (or to taste)

I like to sauté the onions in a bit of oil for about 5 minutes, until they are translucent. Then add the garlic, carrots, and celery and cook for 2 more minutes.

Add the split peas to the pot. Add your 8 cups of water. Stir in the potatoes, bay leaf, celery seed, basil, and thyme.

Bring to a boil, cover, and cook over very low heat for 1 1/2 to 2 hours.