Split Pea Soup

Directions

1. 1
   To prepare the soup: Pour the peas into a stockpot and carefully check them for any foreign objects.
2. 2
   (I know it sounds weird, but occasionally small stones will slip through during processing.)
3. 3
   Peel the carrots and onion and dice them into about 1/2-inch pieces.
4. 4
   Place the carrots, onion, bay leaves, and water into the stockpot and bring to a boil over medium-high heat.
5. 5
   Decrease the heat to low and simmer, stirring occasionally, for 1 1/2 to 2 hours, or until the peas have broken down.
6. 6
   Season to taste with salt and pepper.
7. 7
   Preheat the oven to 350F.
8. 8
   Cut the bread into 1/2-inch cubes and place them on a baking sheet.
9. 9
   Combine the butter and garlic powder in a small bowl and pour over the bread cubes.
10. 10
    Toss the bread cubes until they are evenly coated and bake them for 10 minutes, or until they are golden brown.
11. 11
    Ladle the soup into bowls and top with the croutons.
12. 12
    Its time to pull out that math you learned in third grade:
13. 13
    2 cups = 1 pint
14. 14
    2 pints = 1 quart
15. 15
    4 quarts = 1 gallon
16. 16
    If you remember this, then you wont panic when a recipe calls for 2 quarts of water and you only have a 1-cup measure.
17. 17
    You will know:
18. 18
    2 quarts = 4 pints = 8 cups