The main idea: Sauté onion and garlic with a few spices, then add peas and liquid. It’s a basic concept and reliably delicious. Even my 3-year-old likes it.
In a large pot, heat 2 tablespoons olive oil over medium heat. Add 1 onion (chopped), 6 cloves garlic (chopped) and a sprinkle of a few spices. I do approximately: ½ teaspoon cumin, ¼ teaspoon thyme, ½ teaspoon cayenne, salt to taste. Let this cook, stirring frequently for about 4 minutes.
Add a 1-pound bag of split peas, 32 ounces veggie broth and 1 ½ cups of water. Boil, then simmer, covered, for 1 hour. Add little bits of water as needed if you want your soup less thick.
This makes 2 to 4 servings.