Split Pea Soup

This recipe is a combination of two cookbook recipes. One from the author of the Moosewood Cookbook and the other from a cookbook called Beans by Aliza Green. (I'll take a photo next time I make it!)

2 c split peas
5 c water
1 bay leaf
1 tsp salt
1/2 tsp mustard
2 medium onions, diced
2 cloves garlic, minced
2 stalks celery, diced
2 medium carrots, diced
1/4 c bacon fat or butter
2 teaspoons thyme

Place split peas, water, bay leaf, and mustard in a Dutch oven. Bring to a boil. Simmer up to 2 hrs until split peas are desired consistency.

Sauté vegetables in bacon fat or butter until fully cooked. Add thyme. Combine with cooked split peas.