Step 1

Preheat large pot or dutch oven on medium heat and swirl oil to coat. Add onion, carrots and celery; sauté for 5 minutes, stirring occasionally.

Step 2

Add soup bones/meat (if making vegetarian - skip), water, bay leaves and peppercorns. Bring to a boil and skim foam (if any) with a mesh strainer.

Step 3

Add split peas and salt. Bring to a boil, reduce heat to low and cook for 1 - 1.5 hours or until split peas are soft and partially broken down.

Step 4

Season with pepper and garnish with green onion, dill or parsley. Serve hot.