# Components:
→ Legumes
01 - 2 cups dried split green peas, rinsed
→ 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
10 - 1 tablespoon olive oil
→ Optional Additions
11 - 1 cup diced smoked ham or 1 ham bone
→ Seasonings
12 - 1/2 teaspoon black pepper
13 - Salt, to taste
# Preparation Steps:
01 - Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery; sauté for 5 minutes until softened and fragrant.
02 - Stir in minced garlic and cook for 1 minute until aromatic, being careful not to burn.
03 - Add rinsed split peas, diced potato, bay leaf, dried thyme, and vegetable broth to the pot. If using smoked ham or ham bone, add now.
04 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally, until peas are completely tender and soup has thickened considerably.
05 - Remove and discard bay leaf. If using a ham bone, remove it, trim meat from bone, dice, and return to soup.
06 - For creamier texture, use immersion blender to partially puree soup, or transfer half to blender and return to pot.
07 - Season with salt and black pepper to taste. Serve hot with crusty bread.
