1 cup split peas
1 medium onion, diced
2 carrots, diced
2 stalks celery, diced
4 cups vegetable broth
2 cloves garlic, minced
1 teaspoon thyme
Salt and pepper to taste
Prepare the Ingredients: Rinse the split peas under cold water and set aside. Dice the onion, carrots, celery, and mince the garlic.
Sauté Aromatics: In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onions, carrots, and celery, sautéing for about 5 minutes until they soften. Add the garlic and thyme, cooking for an additional 1-2 minutes until fragrant.
Add Split Peas and Broth: Stir in the rinsed split peas followed by the vegetable broth. Bring the mixture to a boil.
Simmer: Once boiling, reduce the heat to low. Cover the pot and let it simmer for about 30-40 minutes, or until the split peas are tender and have absorbed most of the liquid. Stir occasionally to prevent sticking.
Season: After cooking, add salt and pepper to taste. For an extra kick, consider adding a splash of lemon juice or some hot sauce.
Blend (optional): If you prefer a smoother consistency, use an immersion blender to blend part or all of the soup to your liking.
Serve: Ladle the soup into bowls and enjoy warm. This soup can be garnished with fresh herbs or croutons if desired.
