1 tbls thyme olive oil
1 medium yellow onion
2 large carrots chopped
2 stalks celery chopped
1 large leek chopped (white)
3 sprigs fresh thyme
3 cloves garlic minced
4 cups of veggie or chicken broth
1 1/2 cups of dried green split peas (12 ounces)
Salt and pepper to taste
1 tsp Italian EVOO
In a 4 quart pot on medium heat, sauté the onions, carrots, celery, leek; season with salt and pepper and thyme olive oil. (8-10 min)
Add garlic and split peas, stir. Add broth and fresh thyme. Then bring to a boil and simmer for 40 minutes or until all the peas are soft.
Stir frequently to keep the solids from burning on the bottom.
Salt and pepper to taste and drizzle some Italian Extra virgin olive oil for added flavor.