2 cups cold water
4 cups of chicken or vegetable stock
1 pound dried split peas (about 2-1/4 cups) picked over and rinsed as sometimes there are tiny rocks in with the peas
1 large stalk of celery, diced
1 bay leaf
1 medium onion, chopped
1 Tablespoon sea salt, or to taste
3/8 teaspoon black pepper, or to taste
3/4 teaspoon dried thyme or a few sprigs of fresh thyme
1 medium carrot, diced
Dash of cayenne pepper or a few red pepper flakes
3/4 teaspoon garlic powder
2 Tablespoons fresh minced parsley or 2 teaspoons dried parsley
Heat water, stock and peas to boiling in a large soup pot and boil for 2 minutes.
Remove from heat, cover, and let stand for about 1 hour.
Stir in onion, celery, bay leaf, pepper and thyme and again heat to boiling; then reduce heat.
Cover and simmer until peas are tender (about 40 minutes), and stir occasionally.
Stir diced carrots into soup and and heat to boiling; then reduce heat and be careful NOT to burn the soup.
Cover again and simmer until carrots are tender and your soup is at the desired consistency (about 30 minutes).
Stir in the cayenne pepper, garlic powder and parsley near the end of the cooking process and correct seasonings to your taste.
To reheat the pea soup, thin with a little chicken (or vegetable) stock to desired consistency.