1 cup split peas (green or yellow)
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
4 cups vegetable broth
1 bay leaf
1 teaspoon black pepper
Salt to taste
Prepare Ingredients: Start by rinsing the split peas under cold water to remove any dust or impurities.
Sauté Vegetables: In a large pot, heat a splash of olive oil over medium heat. Add the diced onions, carrots, and celery. Sauté for about 5-7 minutes, or until the onions are translucent.
Add Peas and Broth: Stir in the rinsed split peas, then add the vegetable broth. Toss in the bay leaf, pepper, and salt.
Bring to a Boil: Increase the heat and bring the mixture to a boil. Once it starts bubbling, lower the heat to a gentle simmer and cover the pot.
Cook: Let the soup simmer for about 30-40 minutes, or until the peas are tender. Stir occasionally and check the consistency. If it gets too thick, feel free to add more broth or water.
Season to Taste: Once done cooking, taste the soup. Adjust the seasoning with more salt, pepper, or spices as desired.
Optional Blend: To make your soup creamier, remove a few cups, blend them in a blender, and return to the pot.
Serve: Ladle the soup into bowls and enjoy, optionally garnished with fresh herbs or a drizzle of olive oil.
