A hearty and comforting soup made with split peas, vegetables, and seasonings, perfect for a warm and nourishing meal.

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In a large pot, heat olive oil over medium heat. Add onion and garlic and sauté until softened, about 5 minutes.
Add carrots and celery and cook for another 5 minutes.
Stir in the rinsed split peas, vegetable broth, bay leaf, and thyme.
Bring to a boil, then reduce heat to low and simmer uncovered for 1 to 1.5 hours, stirring occasionally, until peas are tender and soup is thickened.
Remove the bay leaf and season with salt and pepper to taste.
For a smoother texture, blend part of the soup with an immersion blender, if desired.
Serve hot with crusty bread or crackers.

Soup thickens as it sits; add water or broth to reach desired consistency when reheating.
Can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
For extra flavor, add a smoked paprika or a pinch of cayenne pepper.