Ingredients

16 oz cups dry split peas
1 medium onion, chopped
2 medium carrots, chopped
1 tbsp curry powder
1 tsp dried thyme
1 bay leaf
1 chicken bullion cube
5 cups water
salt/pepper to taste

Directions

This soup can be prepared in a slow cooker or stove-top.

Rinse and drain peas.  Chop vegetables.

For slow-cooker method, combine peas, onion, carrots, curry, thyme, bay leaf, chicken cube and water in slow cooker. Cover and cook on high setting for 4 to 5 hours or the low setting for 10 to 12 hours.   Season with salt and pepper.

If using stove-top method, combine peas, onion, carrots, curry, thyme, bay leaf, chicken cube and water in a large pot.   Bring to a boil, them reduce and simmer for approximately 2 hours.  Season with salt and pepper and serve.