Although often made with a ham bone, our version of split pea soup is so hearty and heart healthy you won't miss the meat. Serve with thick slices of rustic bread.
Heat oil in a large heavy pot over medium heat. Stir in vegetables and sauté until softened (8-10 minutes), stirring occasionally. Add peas, the diluted stock, thyme, bay leaf, salt and pepper. Bring mixture to a boil, cover, and reduce heat so liquid is simmering. Cook until peas are very tender, about 1 to 1¼ hours.
Remove bay leaf. Transfer mixture to a food processor, or blender, and pulse until almost smooth.
Return to pot and heat until hot, adding more water, if necessary. Soup should be rather thick.
This recipe was provided by spice h from Evanston