1. 1 pound (450g) dried green split peas
2. 8 cups vegetable or chicken broth
3. 2 tablespoons olive oil
4. 1 large onion, chopped
5. 2 carrots, chopped
6. 2 celery stalks, chopped
7. 3 cloves garlic, minced
8. 1 bay leaf
9. 1 teaspoon dried thyme
10. 1 teaspoon dried rosemary
11. 1/2 teaspoon ground cumin
12. Salt and black pepper to taste
13. Optional toppings: croutons, chopped fresh parsley, cooked bacon bits

Rinse the Split Peas:

Rinse the dried split peas under cold water and drain them.

Sauté Vegetables:

In a large pot or Dutch oven, heat the olive oil over medium heat. Add chopped onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables start to soften.

Add Garlic and Herbs:

Add minced garlic, bay leaf, dried thyme, dried rosemary, and ground cumin. Cook for an additional minute until fragrant.

Add Split Peas and Broth:

Add the rinsed split peas to the pot and pour in the vegetable or chicken broth.

Simmer:

Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 1 to 1.5 hours, or until the split peas are tender and have broken down.

Blend (Optional):

For a smoother consistency, use an immersion blender to partially blend the soup. Leave some texture, as desired.

Season and Serve:

Add Bubs. Eat soup. Maybe take the bay leaf out.