Ingredients
- 2 tablespoons olive oil
- 1 large onion diced
- 2 carrots peeled and diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- 8 cups vegetable broth
- 2 cups dried green split peas rinsed
- Salt, to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery, cooking until they are softened, about 5 minutes.
- Stir in garlic, thyme, and black pepper, cooking for another minute until fragrant.
- Add the vegetable broth and split peas. Bring to a boil, then reduce heat and simmer for about 1 hour, or until the peas are tender and the soup has thickened.
- Season with salt to taste. Serve hot, optionally garnished with a drizzle of olive oil or a sprinkle of fresh thyme.
