Ingredients:
1 lb dried split peas, rinsed
2 tablespoons olive oil
1 large onion, chopped
3 carrots, diced
3 celery stalks, diced
3 garlic cloves, minced
2 bay leaves
1 teaspoon dried thyme
6 cups chicken or vegetable broth
1 cup diced ham (optional)
Salt and pepper to taste
Instructions:
Sauté Vegetables:
Heat olive oil in a large pot over medium heat.
Add chopped onion, carrots, and celery. Cook until the vegetables are softened.
Add Garlic and Herbs:
Add minced garlic, bay leaves, and thyme. Sauté until fragrant.
Add Peas and Broth:
Add rinsed split peas and broth. Bring to a boil, then reduce heat to a simmer.
Simmer:
Simmer for about 60 minutes, or until the peas are soft and the soup is thickened. Stir occasionally.
Optional Ham:
If using, add diced ham in the last 15 minutes of cooking.
Season:
Remove bay leaves and season with salt and pepper to taste.
Serve:
Serve hot, garnished with fresh herbs if desired.