Ingredients
2 tablespoons extra virgin olive oil
1 ½ cups yellow onion (diced)
1 ¼ cups celery (diced)
1 cup carrots (diced)
1 cup red potatoes (diced)
3 cloves garlic (minced)
4 cups vegetable broth
4 cups water
1 (16oz) bag dried split peas (follow instructions on rinsing and picking peas)
2 bay leaves
½ teaspoon dried thyme
1 tablespoon smoked paprika
Salt and pepper to taste
Directions
Heat olive oil in a large pot over medium-high heat. Add onion and celery and sauté 3 minutes. Add garlic and sauté 1 minute longer.
Pour in vegetable broth and water. Add split peas, bay leaves, smoked paprika, and thyme. Season lightly with salt and with pepper to taste.
Bring mixture to a boil, then reduce to low. Cover and let simmer, stirring occasionally until peas are tender, about 30 - 40 minutes.
Add carrots and potatoes to soup. Cover soup and continue to simmer, stirring occasionally, until peas have mostly broken down, about 20-30 minutes longer.
Season with more salt if needed. Serve warm. This soup goes great with your favorite crackers or toasted bread.
