1 cup dried split peas
1 medium onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
4 cups vegetable broth
1 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste
Rinse the dried split peas under cold water and pick out any debris. Chop the onion, garlic, carrots, and celery.
In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Stir in the garlic, carrots, and celery, cooking for an additional 3-4 minutes.
Stir in the rinsed split peas along with thyme and bay leaf, mixing everything well.
Add the vegetable broth to the pot, ensuring that all ingredients are submerged, and bring to a gentle boil.
Once boiling, reduce the heat to low, cover, and let simmer for 30-40 minutes, or until the split peas are tender. Stir occasionally to prevent sticking.
After cooking, remove the bay leaf and season with salt and pepper to taste. For a creamier soup, feel free to mash some of the peas or blend with an immersion blender.
Ladle the soup into bowls and garnish with fresh herbs if desired. Enjoy your nutritious meal!