Rinse and drain one cup of dried split peas under cold water, removing any debris, and set aside.

In a preheated Dutch oven, heat two tablespoons of olive oil for about a minute. Add one finely chopped onion, one diced carrot, and two chopped celery stalks; sauté for 5-7 minutes until softened.

Add four minced garlic cloves and stir for about one minute until fragrant.

Stir in the rinsed split peas and two bay leaves. Pour in four cups of low-sodium vegetable broth and bring to a rolling boil for 5-10 minutes.

Once boiling, reduce heat to low and let the soup simmer uncovered for 45-60 minutes, stirring occasionally.

Use an immersion blender to blend about a third of the soup until smooth, leaving some peas and veggies whole.

Season the soup with salt and pepper, remove the bay leaves, and serve warm.