Split Pea Soup

Ingredients

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 carrots, finely chopped
• 2 large stalks celery, finely chopped
• 1 pound dried green peas, rinsed and picked over
• 8 cups low-sodium chicken broth
• 1/2 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper

Preparation

1. Warm olive oil in a large, heavy-bottom pot over medium-high heat. Add onion, carrots and celery and cook, covered, for 10 minutes, stirring occasionally.
2. Stir in remaining ingredients and bring to boil. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until peas are soft, about 45 to 50 minutes.
3. Puree soup in a blender in small batches. Serve hot.