Yellow Split Pea Soup

• 1 lb. Yellow Split Peas, picked over
• 1 tbsp. olive oil
• 2 yellow onions, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 medium leeks (white & pale green parts), rinsed and chopped
• 1 medium green bell pepper, chopped
• 2 tsp. minced garlic
• 1 bay leaf
• 1 tsp. dried thyme
• 1 tsp. sea salt
• 4 cups vegetable broth
• 6 cups water
• Salt & pepper, to taste

In a large soup pot, heat olive oil over medium-high heat. Sauté onions, carrots, celery, leeks, bell pepper and garlic, until vegetables soften and begin to brown, stirring frequently, about 10 minutes. Add water, broth, bay leaf, thyme, salt and peas and bring to a boil. Reduce heat and simmer, uncovered, until peas dissolve and soup thickens, about 1 1/2 - 2 hours, until peas are soft. Add salt & pepper, to taste.

Yields 6 - 1 1/2 cup servings.