1 cup split peas
1 small onion, diced
2 cloves garlic, minced
3 medium carrots, chopped
2 stalks celery, chopped
6 cups vegetable broth
1 teaspoon dried thyme
Salt and pepper, to taste
Rinse and sort the split peas to remove any debris. Soak them in water for a couple of hours if desired.
In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add diced onions, garlic, carrots, and celery and sauté for about 5 minutes until softened.
Stir in the rinsed split peas and thyme, coating the peas with the vegetable mixture.
Add the vegetable broth to the pot, along with salt and pepper to taste. Bring to a boil.
Reduce the heat to low, cover, and let it simmer for about 30-40 minutes, stirring occasionally, until the split peas are tender.
For a smoother texture, blend part of the soup or leave it as is for a chunkier consistency.
Taste the soup and adjust seasoning if necessary.
Ladle into bowls and garnish with fresh herbs if desired. Enjoy with crusty bread!