Ingredients:
4 cups vegetable broth
4 cups water
1 onion, finely diced
1 1/2 cups carrots, thinly sliced
2 tbsp. olive oil
500 grams dried split peas, soaked overnight
2 bay leaves
2 stalks thyme
1 1/2 tbsp. onion soup powder (optional)
1 tbsp. ground garlic
1-2 tsp. salt
1 potato, peeled and cubed
Directions:
1. Place a large pot on the stove over a high flame and pour olive oil,
wait until it's heated and fry the onion and carrot together for 2
minutes.
2. Add the rest of the ingredients and bring to a boil, then lower the
flame and cook until the peas are completely softened - about 30-40
minutes.
3. Before serving, remove the thyme and bay leaves, and season with salt
and pepper if necessary.