Split Pea Soup

1 lb dry split peas
about 7 c chicken or vegetable stock
1 bay leaf
1/2 to 1 tsp dry mustard
2 c minced onion
4-5 medium cloves garlic, crushed
2 medium carrots, sliced or diced
1 small potato, sliced or diced
3 stalks celery, sliced thin
1 tsp salt
black pepper to taste
hot sauce and/or cayenne pepper (a few shakes) to taste

Place split peas, stock, bay leaf, and mustard in a large soup kettle. Bring to a boil, reduce heat to low and simmer 20 minutes, partially covered. Add onion, garlic, carrots, potato and celery, along with hot sauce or cayenne. Partially cover and simmer for an additional 1 hour 15 minutes or so, stirring occasionally. Add salt and pepper to taste.

NOTES
From Kim.
Good with added ham or bacon.