• 2 tbsp. olive oil
• 3 leeks, halved and sliced into ribbons
• 1 carrot, chopped small
• 1 celery rib, chopped
• Salt and pepper
• 4 cloves garlic, peeled and sliced thin
• 1 pound dried split peas, rinsed
• 2 quarts vegetable stock or broth
• 1-2 sprigs thyme
• 1 bay leaf

Heat oil, add leeks, onion and celery.  Season with salt and pepper and cook until softened.  Add garlic and cook for 2 more minutes.  Add the dried peas and stir to coat, then add the stock, thyme and bay leaf.  Bring to a simmer, then reduce to a low simmer for 50-60 minutes, until peas have softened.  Remove thyme leaves and bay leaf and serve.

Add 1-2 cups diced ham when you cook the vegetables if you want.