A comforting and nutritious soup perfect for chilly days.
Rinse the split peas under cold water until the water runs clear.
Rinsing removes any debris and helps the peas cook evenly.
Chop the carrots, celery, onion, garlic, and potato into small, even pieces.
Uniform pieces ensure even cooking and a balanced texture.
Heat the olive oil in a large pot over medium heat.
Heating the oil enhances the flavor of the vegetables.
Add the onion, garlic, carrot, and celery to the pot and sauté until softened, about 5 minutes.
Stir frequently to prevent sticking and ensure even cooking.
Add the split peas, potato, vegetable broth, bay leaf, salt, and pepper to the pot.
Stir well to combine and distribute the seasonings.
Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 1.5 hours, stirring occasionally.
Stirring prevents the peas from sticking to the bottom of the pot.
Remove the bay leaf and adjust the seasoning with additional salt and pepper if needed.
Taste the soup before adding more seasoning to avoid over-salting.
Serve the soup hot, garnished with fresh parsley if desired.
Pair with crusty bread for a complete meal.
