# What You'll Need:
→ Legumes
01 - 2 cups dried split green peas, rinsed thoroughly
→ Vegetables
02 - 1 large onion, diced
03 - 2 carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 2 garlic cloves, minced
06 - 1 medium potato, peeled and diced
→ Aromatics & Liquids
07 - 1 bay leaf
08 - 1 teaspoon dried thyme
09 - 6 cups vegetable broth or chicken broth
10 - 1 tablespoon olive oil
→ Optional Meat
11 - 1 cup diced smoked ham or 1 ham bone
→ Seasonings
12 - 1/2 teaspoon black pepper
13 - Salt, to taste
# Method:
01 - Heat olive oil in a large soup pot over medium heat. Add diced onion, carrots, and celery; sauté for 5 minutes until vegetables begin to soften and onions turn translucent.
02 - Stir minced garlic into the pot and cook for 1 minute until fragrant, being careful not to burn it.
03 - Add rinsed split peas, diced potato, bay leaf, dried thyme, and broth to the pot. If using smoked ham or ham bone for additional flavor, add it at this stage.
04 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally to prevent sticking, until peas are completely soft and soup has thickened considerably.
05 - Remove and discard the bay leaf and ham bone if used. If diced ham was added, ensure it remains in the soup.
06 - For a creamier texture, use an immersion blender to partially puree the soup directly in the pot, or transfer half to a blender and return to pot after pureeing.
07 - Season with salt and pepper to taste. Serve hot, optionally garnishing with additional herbs or croutons.
