• Warm up 2 tablespoons extra virgin olive oil in a large pot, then add 2 large carrots, 1 large onion, and 2 stalks celery (all chopped) and fry them on medium heat for 5 minutes, stirring often.
  
• Add 4 cloves garlic (grated) and 1½ teaspoon cumin and fry for one more minute.
  
• Add 6 cups vegetable broth, 2 cups green split peas, 1 bay leaf, 1 teaspoon dried oregano, ½ teaspoon dried thyme, 1 teaspoon salt, and ½ teaspoon black pepper.

  Stir, cover with a lid, bring to a boil, crack the top open, lower the heat, and simmer on medium-low heat until the split peas are tender.

  It takes about 30 to 45 minutes from when the liquid starts boiling, depending on your split peas. Taste them to check for doneness.

  Add more broth if necessary; stir occasionally.
  
• If you want to add ¾ pound potatoes, do so 10 minutes after you add the split peas. Peel and cut potatoes into bite-size chunks.
  
• Blend 2 to 3 cups of the soup with an immersion blender.
  
• Stir, taste, and adjust for salt and consistency, adding more broth if you want a thinner soup.

  Serve in a bowl with fresh thyme, a drizzle of extra virgin olive oil, and warm crusty bread.
  

VARIATION with SPINACH

• Add 5 ounces (5 cups) spinach right after blending the soup. You might need to add some water if the soup gets too thick.

  Let simmer for 5 more minutes so the spinach wilts.