Ingredients
2 tablespoons olive oil
1 large onion, diced
4 celery stalks, chopped
4 medium-sized carrots, chopped
2 cloves garlic, minced
1 quart chicken broth
1 cup dried split peas
salt and pepper to taste

Directions
1. In a large soup pot, heat olive oil on medium high. Add onion, celery, carrots, and garlic and saute for 10 minutes, or until softened.
2. Add broth, split peas, and salt and pepper. Bring to a boil, cover and reduce heat. Simmer for 30 minutes, or until peas are split.