Split Pea and Vegetable Soup


2 cups (1 pound) dry split peas
6 cups water
1 onion, diced
4 carrots, diced
1 potato, diced
1 bay leaf
1 tsp garlic powder
1 tsp thyme
1 tsp salt
1/8 tsp pepper
Pinch of celery seed


Rinse and drain split peas.
Combine dried split peas, water and onion in a large soup pot. Bring to a boil and then reduce heat and simmer for 1 hour. Stir occasionally to prevent the split peas from sticking, and to make sure that there is enough water.
Puree cooked split peas in blender for a smoother soup.
Add carrots, potato, and seasonings. Continue to simmer for at least 30 minutes. Add more water if a thinner soup is desired.

Makes 8 cups.