1 cup dried split peas
4 cups vegetable broth
1 medium onion, diced
1 large carrot, diced
2 stalks celery, diced
3 cloves garlic, minced
1 teaspoon thyme
1 bay leaf
Salt to taste
Pepper to taste
Rinse the split peas under cold running water. Chop the vegetables into small dice.
In a large pot, heat a splash of oil over medium heat. Add the diced onion, carrot, and celery; sauté for about 5 minutes until they begin to soften. Stir in the minced garlic and cook for another minute until fragrant.
Stir in the rinsed split peas and add the vegetable broth. Mix well.
Add thyme, bay leaf, salt, and pepper. Bring to a boil over high heat.
Once boiling, reduce to low heat and simmer uncovered for about 30-40 minutes, until the peas are soft. Stir occasionally, adding more broth or water if the soup gets too thick.
Taste and adjust seasoning as necessary. Remove the bay leaf before serving.
Ladle the soup into bowls and top with optional garnishes.