3 c. dry green split peas
5 c. water
1 bay leaf
1 c. minced onion
3 cloves garlic, minced
2 c. sliced carrots
1 c. minced celery
1 c. chopped tomatoes
1/4 c. freshly chopped parsley
1/4 c. dry red wine
1/4 tsp. thyme
3 tbsp. vinegar
Salt

Cook the split peas in the water, bay leaf, and about 2 teaspoons of salt for about 3-4 hours (at a simmer). Remove the bay leaf. Saute in 2 tablespoons oil the onion, garlic, carrots, and celery. When tender, add to the soup. About 15 minutes prior to serving, add the wine and the thyme. Immediately prior to serving, add the tomatoes, parsley, and vinegar.