2 cups split peas
1 large onion, diced
2 carrots, diced
2 cloves garlic, minced
6 cups vegetable broth
1 bay leaf
Salt and pepper to taste
Optional: diced ham or turkey
Rinse the split peas under running water to remove any dust or debris. Dice the onion, carrots, and garlic.
In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion and garlic, sautéing until translucent, about 3-4 minutes. Then add the carrots and cook for another 2-3 minutes.
Stir in the rinsed split peas and mix well with the sautéed vegetables.
Pour in the vegetable broth and add the bay leaf. Season with salt and pepper. Bring to a boil.
Once boiling, reduce the heat to low and let the soup simmer, uncovered, for about 40-50 minutes or until the peas are soft and tender. Stir occasionally to prevent sticking.
If desired, remove the bay leaf and blend a portion of the soup for a creamier texture.
Taste and adjust seasonings as needed. Serve warm, garnished with fresh herbs or a sprinkle of pepper.