Help  I am looking for a pea soup recipe using Dried Green Split Peas.  I t has celery, onion, bay leaf and peas and water and seasonings in it but I am not sure of the quantities.  I lost the receipe a while ago and would like to make it again.  Any help is appreciated - thank you.  Sally.

pea soup  

2 cups cold water
4 cups of chicken (or vegetable) stock
1 pound dried split peas 
1 large stalk of celery, diced
1 Bay leaf
1 medium onion, chopped
1 tablespoon of 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
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 and let stand for about 1 hour and cover. Let sit for 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 
Cover again and simmer until carrots are tender and your soup is at th desired consistency (about 30 minutes)
Stir in the garlic powder and parsley near the end of the cooking process and correct seasonings to your taste

 Thanks Gayla I'll try this out.  Hugs Sally.

I have a similar recipe, but I don't use chicken broth. I use a leftover ham bone.

1 bag split peas (green or yellow)

enough water to fill a 5-quart dutch oven about 3/4 with all ingredients added

leftover ham bone (with a small amount of ham attached)

1 shredded carrot

1 small onion

salt and pepper to taste

handful of barley (optional)

Bring to a  simmer and simmer until dried peas dissolve. Skim off any fat from the ham.