Andersen's Split Pea Soup
from the Split Pea Andersen's Cookbook

8 cups water
2 cups green split peas
1 rib celery - coursely chopped
1 large carrot - chopped
1 small onion - chopped
1/4 teaspoon thyme
1 dash red pepper sauce
1 bay leaf
salt
pepper

Combine water, peas, celery, carrot, onion, thyme, red pepper, and bay leaf in large kettle.  Season to taste with salt and pepper.  Boil vigorously for 20 minutes, then reduce heat, cover and simmer until peas are tender.  Press soup through a fine sieve and reheat just to boiling point.

Serves: 8
Ready in: 30-60 minutes