2 stalks celery coarsely chopped (1 c)
2 lg. carrots coarsely chopped (1 c)
1 medium onion coarsely chopped (1/2 c)
2 T olive oil
8 c water
1 lb. dry green split peas
1 t salt
1 t dried thyme crushed
1/2 t pepper
1/4 c snipped parsley or 2 T dried parsley flakes
4 c hot cooked brown rice (optional)

In dutch oven cook celery carrot and onion in olive oil till crisp-tender.
Stir in water peas salt thyme and pepper. Bring to boil reduce heat.
Simmer covered 45 to 60 minutes or till peas are tender. Add parsley. Simmer uncovered for 45 to 60 minutes or till thick. If desired place 1/2 c cooked brown rice atop individual servings. Makes 8(1 c) servings.