from the Stephen Taber

1 pound split peas
6 c. water
1 bay leaf
1 T. salt
2/3 c. minced onions
3 cloves garlic
2/3 c. minced celery
1 medium thinly sliced potato
1 1/2 c. sliced carrots
1/3 c. red wine
3/4 tsp. dried mustard
3/4 tsp. thyme
2 T. vinegar
1 1/2 c. chopped fresh tomatoes
1/3 c. chopped fresh parsley

Simmer first four ingredients in large soup pot for 3 to 4 hours. Sauté oil, onion, garlic, celery, potatoes, and carrots. When tender, add to soup base. A half hour before serving, add red wine, mustard and thyme. Just before serving, add vinegar, tomatoes, and parsley. Serves 10 people.