• 1 cup sliced or grated carrots
• 1 cup chopped onion
• 1 cup chopped celery
• 1 tsp. olive oil oil
• 2 cups dry split peas (yellow or green)
• 7 cups low-sodium vegetable broth

1. In a large saucepan, sauté carrot, onion and celery in oil until just beginning to brown.

2. Add split peas and broth. Bring to a boil. Cover pan and reduce heat to low.

3. Simmer until peas are as soft as you like, 45 to 60 minutes or longer.

4. Serve warm.