2 c. dried split peas
2 qts. water
1 onion, finely diced
2 whole carrots, scraped
2 sprigs parsley, diced
2 celery stalks
1/4 tsp. pepper
1 bay leaf

Soak peas in water overnight. Drain. Place them in a large pot with water; add the remaining ingredients. Bring to a boil, then reduce heat and cover. Simmer for 2 hours or until the peas have disintegrated. Run all the soup through a feed mill into another pot. Discard the bay leaf. Add extra pepper if desired. Serves 8.