10 c. water
1 (16 oz.) pkg. split peas, sorted and washed
1/4 c. instant minced onion
2 bay leaves
1 tbsp. dill weed
2 tbsp. lemon juice
1 tbsp. crushed thyme
1 1/2 tsp. garlic powder
1/2 tsp. oregano
2 c. sliced carrots
2 c. sliced celery
1 c. chopped celery leaves

In large saucepan, combine water, peas, onion, bay leaves, dill weed, thyme, garlic powder, and oregano. Bring to a boil. Reduce heat and simmer, covered, for 45 minutes, stirring occasionally. Add carrots, celery, and celery leaves. Bring to a boil. Reduce heat and cover and simmer about 15 minutes until vegetables are tender, adding more water if needed. Stir in lemon juice. Remove bay leaves (228 calories per cup).