2 cups vegetable broth
1 (1-pound) bag split peas
olive oil
1 yellow onion, finely chopped
2 large carrots, chopped
2 celery stalks, chopped
3 garlic cloves, finely minced
1 tablespoon rosemary
1. Bring vegetable broth to a boil in a pot.
2. Add pea's and cover pot.
3. Heat olive oil in pan. Add onion, carrots, celery, and garlic; saute them until slightly brown.
4. Add veggies and a pinch of rosemary to the soup and cover.
5. Simmer until soup looks creamy, 45 to 60 minutes.
Source of recipe: My favorite soup recipe a friend told me.