Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Cook onion, garlic, celery, carrots, and peppers until onions glass and vegetables soften.

Step 3

Stir in split peas and broth.

Step 4

Add basil, salt, and pepper.

Step 5

Cover the pot and bring to a boil.

Step 6

Reduce heat and simmer for 2 to 3 hours, stirring frequently.

Step 7

Puree with a blender or food processor.

Step 8

Return soup to the pot.

Step 9

Heat and serve.