- 1 teaspoon olive oil
- 1 yellow onion, diced
- 4 carrots, diced
- 6 ribs celery, diced
- 2 teaspoons salt
- 1/2 teaspoon pepper, or to taste
- 3 cups dried green split peas
- 6 cups water
- 1 teaspoon chili powder
- 2 teaspoons dried tarragon
In large soup pot, heat oil over medium heat. Sauté onions, carrots, celery, salt and pepper until onions are translucent, 8 to 10 minutes.
Add split peas and water and bring to a boil, then reduce heat to low and simmer until peas are broken down into a creamy state, about 90 minutes.
Stir in seasonings before serving.