Meg's Vegetarian Split Pea Soup

Finely chop garlic and onion.
2 cloves Garlic, cloves, 1 large Onion
Finely chop carrots, celery, and peeled potato (optional) and set aside.
2 medium Carrots, 2 stalks Celery, 1 large Potato
Thoroughly rinse split peas in fine colander or strainer under running water and set aside.
1 cup Split Peas, organic, dry
Add cooking oil or butter to soup pot on medium heat. Add in chopped garlic and onion to soften.
1 teaspoon Cooking oil or butter
Add chopped veggies and stir continuously. Add a dash more cooking oil or butter if needed.
Add split peas, broth, and seasonings. Stir and bring to boil.
6 cups Vegetable broth
Once boiling, set to simmer for 2 to 3 hours until split peas are tender.
Taste test for right amounts of salt and pepper. Add small amounts of water if too thick.
1 teaspoon Thyme, Salt and pepper, 1 Bay leaf
Remove bay leaf and enjoy.
Store in airtight container in fridge up to 7 days or freeze for 3 months.