4 cups water
4 cups chicken broth
2 cups split peas (14 oz bag)
1 tablespoon oil
1 large onion, chopped
2 cloves garlic, sliced
2 ribs celery, sliced
2 medium carrots, sliced thin
1/4 teaspoon thyme, dried
1 bay leaf
1 dash hot sauce
salt and pepper to taste

In a large pot sauté onion, garlic, celery and carrots in oil over medium heat for five minutes until onions are tender and starting to brown at the edges. Add remaining ingredients and boil vigorously for 20 minutes, then reduce heat, cover, and simmer until peas are tender and mushy about 50-60 minutes.