Split pea soup

Pick through the bag of spit peas for rocks and debris. Rinse the peas in a fine mesh strainer with cold water throughly. Dice up all your veggies. In a large stock pot on medium high cook the red neck cottage Bacon until most fat is rendered off. Take the bacon out and sat aside. In that same stock pot melt the stick of butter with the bacon fat. Once melted add garlic, onions and thyme and sauté for 2 min. Add Celery and carrots and sauté for about 5 more min. Add the water, better than bullion, the cleaned split peas and cooked Bacon. Bring to a full boil for an hour and a half or until the peas become soft stirring occasionally. Once the peas are soft the peas will thicken the soup. Reduce heat and simmer until desired thickness/pea texture.