# 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 Traditional Additions
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 minced garlic into the pot 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 traditional flavor additions, add diced smoked ham or ham bone at this stage.
04 - Bring the 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 tender and soup has thickened naturally.
05 - Remove the ham bone and bay leaf from the soup. If using diced smoked ham, stir it back into the pot.
06 - For a creamier consistency, use an immersion blender to partially puree the soup directly in the pot. Alternatively, transfer half the soup to a blender, puree until smooth, and return to the pot, stirring to combine.
07 - Season with salt and black pepper to taste. Serve hot, garnished with additional thyme if desired.
