In a large saucepan or Dutch oven, melt butter over medium heat. Add carrots, onions, celery, garlic and thyme; salt and pepper to taste. Sauté until onions are softened (about 3-5 minutes).
Add broth and peas. Bring to a boil; reduce heat to simmer.
Simmer 1 hour, stirring occasionally. Add additional chicken broth if necessary to adjust thickness.
Add soup and 1 soup can of water. Simmer for 5 minutes, stirring occasionally.
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