1 pound dried split peas
water to cover for soaking
10 cups water for cooking
1 teaspoon light cooking oil (sunflower, peanut, etc.)
1 large onion, diced
1 large carrot, diced
1 clove garlic, minced
1 teaspoon salt or to taste
1 teaspoom ground black pepper
1 bay leaf
1/2 teaspoon dried thyme

Sort and rinse the split peas, cover with water and allow to soak overnight. Drain the peas, then place into a dutch oven with ten cups water. Heat a heavy skillet over medium heat, add the oil and heat through. Add the onion, carrot and garlic and sauté until the vegetables are tender. Remove from heat and stir the sautéed vegetables into the split peas. Add the seasoning and stir well. Bring to a boil on high heat, then lower heat and allow the soup to simmer until the peas are tender -- about two hours. Remove and discard the bay leaf before serving.

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