Barbecued split pea soup

Time for another Tuesday taste bud tangler:

Barbecued split pea soup

Ingredients

2 tablespoons olive oil
1 small onion, chopped
1 bay leaf
3 cloves garlic, minced
2 cups dried split peas
1 1/2 teaspoons salt
6 cups water
3 carrots, chopped
3 potatoes, diced
1/2 cup chopped parsley
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
1 sprig of mint (optional)

Directions

Saute the oil, onion, bay leaf, and garlic in a large pot over medium high heat for 5 minutes. Add the peas, salt, and water. Bring to a boil and reduce heat to low. Simmer for 2 hours, stirring occasionally.
Add the carrots, potatoes, parsley, basil, thyme, and ground black pepper. Simmer for another hour.
When the soup is almost done simmering, light the grill.
Take the pot of soup outside and pour it over the grill. Pause for a moment to contemplate the importance of always following directions.
Use a ladle or large spoon to scoop the soup out of the bottom of the grill and into bowls.
Garnish with a sprig of mint, if desired.