1 cup split peas
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
1 ham bone or 1 cup diced ham (optional)
6 cups vegetable or chicken broth
2 bay leaves
Salt and pepper, to taste
Preheat your pot: In a large soup pot, heat a tablespoon of olive oil over medium heat.
Sauté the vegetables: Add the diced onion, carrots, and celery, cooking until they are soft, about 5-7 minutes.
Add the split peas: Stir in the split peas and cook for another minute to toast them slightly.
Add liquids and seasonings: Pour in the broth, add the ham bone (if using), and toss in the bay leaves. Bring the mixture to a boil.
Simmer: Reduce the heat to low and let the soup simmer for about 30-40 minutes, or until the peas are tender. Stir occasionally to prevent sticking.
Remove the bay leaves: Once the peas are cooked, remove the bay leaves and the ham bone (if used).
Blend (optional): For a creamier texture, use an immersion blender to blend part of the soup. You can also transfer batches to a traditional blender. If you do this, be careful with the hot liquid!
Adjust seasoning: Taste the soup and add salt, pepper, or other spices as needed before serving.
Serve warm: Ladle the soup into bowls and enjoy with crusty bread or croutons!
