# What You'll Need:
→ 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 and Liquids
07 - 1 bay leaf
08 - 1 teaspoon dried thyme
09 - 6 cups vegetable broth
10 - 1 tablespoon olive oil
→ Seasonings
11 - 1/2 teaspoon black pepper
12 - Salt to taste
→ Optional
13 - 1 cup diced smoked ham or 1 ham bone for traditional preparation
# How to Make It:
01 - Heat olive oil in a large soup pot over medium heat. Add diced onion, carrots, and celery; sauté for 5 minutes until softened and fragrant.
02 - Stir in minced garlic and cook for 1 minute until aromatic.
03 - Add rinsed split peas, diced potato, bay leaf, dried thyme, and vegetable broth to the pot. If desired, add ham or ham bone for deeper flavor.
04 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally, until peas are completely softened and soup reaches desired thickness.
05 - Remove and discard bay leaf and ham bone if used. If ham was added, stir diced pieces back into the pot.
06 - For creamier texture, use an immersion blender to partially puree soup, or blend half the soup separately and return to pot. Adjust to preference.
07 - Taste and adjust seasoning with salt and pepper as needed. Serve hot.
