• 2 cups split peas

• 2 tablespoons olive oil

• 1 yellow onion, chopped

• 1 cup celery, chopped

• 1 cup celery, chopped

• 1 cup carrots, chopped

• 8 cups water

• 1 bay leaf

• 1/2 teaspoon dried thyme

• salt & pepper, to taste

1. Wash and chop the produce. Set aside. Sort the split peas on a plate and remove any stones or debris. Rinse the split peas clean in a fine mesh strainer. 

2. Heat olive oil in a large pot over medium-high heat until hot but not smoking. Add onions, celery, carrots, and salt and cook, stirring occasionally until soften, about 3-5 minutes.

3. Add the water, split peas, bay leaf and thyme to the pot. Bring to a boil, then reduce heat to low and simmer, covered. Cook for 45-60 minutes until peas have broken down and soup has thickened. Taste and adjust the seasoning. Remove the bay leaf. 

4. For a creamier texture, use an immersion blender or blend a small amount in the blender. Serve with love! 

Leftovers can be stored in an air-tight container in the fridge for up to 3 days. If soup thickens, thin with a little water, 1 tablespoon at a time, until the desired consistency.