Split Peas Soup

1 pound dried split peas

3 tablespoons unsalted butter

1 cup onion, finely chopped

1/2 cup celery, finely chopped

1/2 cup carrots, finely chopped

2 teaspoons garlic, minced

1 teaspoon salt

3/4 teaspoon freshly ground black pepper

1/4 teaspoon crushed red pepper flakes

8 cups water

1 bay leaf

5 tablespoons fresh basil, chopped

2 teaspoons fresh thyme, chopped

 

Place all ingredients in a pot, cover with water and bring to a boil.

Reduce heat and let simmer, stirring occasionally until the peas are tender about 1 hour. (Add more water as needed, if the soup becomes too thick or dry.)

Remove and discard the bay leaf. Adjust the seasoning.

Freezes very well.