Ingredients:
1 lb of dried split peas
2 Tbsp of olive oil
1 large onion, diced
3 red potatoes, diced
3 carrots, diced
1 Tsp of garlic
2 tsp of thyme
1 Tbsp of salt
1 tsp of pepper
8 cups of chicken broth
In a large stock pot, saute onion, potatoes, carrots and garlic in olive oil for 5-10 minutes over medium-high heat. Add peas and seasonings. Stir.
Add chicken broth and turn heat to simmer. Continue to stir as the soup cooks for 1 hour. The peas should become creamy and the soup should thicken. (add more broth if it becomes too thick.)
Serve with a sliced baguette.