2 tbsp. butter
1 c. chopped carrots
1/2 c. chopped onion
2 garlic cloves, minced
4 1/2 c. water
1 1/2 c. dry split peas
1 bay leaf
1 tsp. white vinegar
1 tbsp. dry white wine
1/2 tsp. salt
1/2 tsp. dried thyme
1/8 tsp. ground black pepper

In large saucepan, melt butter, add carrots, onion, garlic and cook, stirring frequently 4 minutes or until soft. Add remaining ingredients, bring to boil. Reduce heat, cover and simmer, stirring occasionally 1 to 1 1/4 hours. If soup becomes too thick, add additional water. Remove bay leaf. 6 servings, 3/4 cup each.