Split Pea Soup
3 cups dried split peas, rinsed and picked over
1-1/2 pounds (about 3) russet potatoes, peeled and cut into 1/2" pieces
7 carrot sliced 1/2" thick (3 cups)
1 green bell pepper cut into 1/4" pieces (recipe calls for 2 peppers, 2 cups diced)
1 medium onion cut into 1/2" pieces (recipe calls for 2 onions, 2 cups diced)
2 garlic cloves, minced
1 teaspoon dried thyme
1/3 cup fresh, flat-leaf parsley, finely chopped (my addition)
Salt and pepper
1) In a large pot, combine split peas, potatoes, carrots, green bell pepper, onion, garlic, thyme and parsley with 3 to 3-1/2 quarts of water (recipe calls for 4 quarts, but I preferred it with less water).
2) Bring to a boil over high heat. Reduce heat, partially cover, and simmer, stirring occasionally until peas have broken down and liquid has thickened, about 45 minutes. Skim foam from the surface as needed. Season with salt and pepper to taste. Add water if needed.
You can freeze this soup in single-serving, microwave-safe containers; defrost at room temperature and pop it in the microwave to heat.