Ingredients

Makes 8 cups
• 2 cups dried split peas, rinsed
• 8 cups liquid (I'd suggest 4 cups chicken broth + 4 cups water)
• 1 onion, chopped
• 2-3 carrots, chopped
• 2-3 celery stalks, chopped
• 3-4 garlic cloves, minced
• 2 tablespoons olive oil
• 1 bay leaf
• 1/2 teaspoon dried thyme (or 2 sprigs fresh)
• Salt and pepper to taste

Directions

1. Heat olive oil in a large pot over medium heat. Sauté the onion and celery until softened, about 5-8 minutes.
2. Add the garlic and cook for another 1-2 minutes until fragrant.
3. Add the split peas, chicken broth, water, bay leaf, and thyme. Bring to a boil.
4. Reduce heat to low and simmer, partially covered, for about 1 hour, stirring occasionally.
5. Add the carrots and continue simmering for another 30-40 minutes until the peas have broken down and the soup has thickened to your liking.
6. Remove the bay leaf and season with salt and pepper to taste.
The soup will thicken as it sits, so you can always add more water or broth if needed when reheating!