# Ingredient List:
→ 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
11 - 1 cup diced smoked ham or 1 ham bone
→ Seasonings
12 - 1/2 teaspoon black pepper
13 - Salt, to taste
# Directions:
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 in minced garlic 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 vegetable broth to the pot. If using smoked ham or ham bone, add it now.
04 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally to prevent sticking. Cook until peas are completely soft and soup has thickened considerably.
05 - Remove and discard the bay leaf. If a ham bone was used, remove it from the pot. If using diced ham, it can remain in the soup.
06 - For a creamier consistency, use an immersion blender to partially puree the soup while leaving some texture. Alternatively, transfer half the soup to a blender, puree until smooth, and return to the pot.
07 - Season with salt and pepper to taste. Serve hot, accompanied by crusty bread if desired.
