| 1. | Wash and soak the split peas overnight (or do the quick version of bringing to a boil and letting cook for 5 minutes. Turn off heat and let sit for 1 hour) and then proceed. |
| 2. | Drain the peas. Add 10 cups water and cook covered for about 2-1/2 to 3 hours with a ham bone. Simmer covered. |
| 3. | Add onion, chopped celery, and chopped carrots and simmer covered, for 1/2 hour longer until tender. |
| 4. | Add the garlic, bay leaf, and thyme. |
| 5. | Remove bones. If ham requires it, chop and return to pot. Also, soup can be thickened With 2 Tbsp flour added to 2 Tbsp butter that has been melted. Add a little soup to this thickening mixture before incorporating into the soup pot. Cook for 5 mins before serving. |