This is a thick soup, delicious on a cold day!
1 Tbsp olive oil
2 cup chopped onion
2 cup chopped carrots
2 cup finely chopped celery
½ Tbsp minced garlic
1 cup yellow split peas
1 cup green split peas
8 cup chicken broth
1 tsp salt
In a large pot or dutch oven over medium heat, heat olive oil.
Cook onion, carrots, celery and garlic until onions are translucent.
Stir in split peas, broth and salt. Cover, bring to a boil, then reduce heat and simmer 2 1/2 hours stirring frequently.
Puree with a blender or food processor. Return to pot, heat through and serve.