1/4 cup unsalted butter
2 cup onion; chopped
1 cup carrot; diced, 1/4 in
1 cup celery; diced, 1/4 in
1/2 tsp kosher salt; or to taste
1/2 tsp black pepper; or to taste
2 cloves garlic; minced
1 lb dried split peas; rinsed and sorted
1 large bay leaf
2 tsp fresh thyme leaves; chopped and divided
6 cup vegetable stock
2 cup water

1. In a large pot, melt butter. Add onion, carrot, celery, 1/4 teaspoon salt and 1/2 teaspoon pepper. Cook until vegetables are softened and just beginning to brown, 5 to 8 minutes. Add garlic and cook for 1 minute, until aromatic. Stir in split peas.

2. Add bay leaf, and 1 teaspoon fresh thyme. Stir in vegetable stock and water. Bring to a boil, reduce heat, and simmer uncovered for 60 to 90 minutes, stirring occasionally, until split peas are cooked down and soup is thickened to desired consistency.

3. Stir more frequently as the soup begins to thicken and add a little additional stock or water if it gets too thick for your tastes.

4. Remove and discard bay leaf, and stir in remaining 1 teaspoon of fresh thyme.

Season to taste with salt and pepper and serve.