Split Pea Soup

Creamy, warm, and delicious. This soup is one of my favs and with all the great protein in split peas (who knew?) it is fine to serve as a vegetarian dish (though you can add ham if you're a traditionalist).

Split Pea Soup (adapted from The Kitchn)

• 1 medium onion, diced
• 3 stalks celery, chopped
• 3 carrots, sliced or diced
• 2 bay leaves
• 1 tsp thyme (or more to taste)
•  pepper to taste
• 2 cups of dried split peas
• 6 cups chicken or vegetable broth (I use low sodium)

Spray your large soup pot with some cooking spray. Add the vegetables, and cook until the onions are soft. Add the bay leaves, thyme, and pepper. Stir to combine. Add the split peas and stir to coat with the spices, then add the broth (and add ham if you want to use it). Turn heat down to low, cover, and simmer for a hour. Check on the soup. It should be creamy and soft, but not solid. If it's getting too thick, you can add a little more broth. When the peas are soft, about a hour to a hour & half, remove bay leaves and carefully ladle about half of your soup into a blender and liquefy it - this makes for a wonderful, creamy texture, but also leaves a few chunks to nibble.  Return blended soup to the pot, mix up, and serve warm.