Instructions

1. In a large soup pot, heat olive oil over medium-high heat.
   Add onion, celery, carrot, and red peppers. Cook for 7 -8 minutes or until tender.

2. Add split peas, chicken broth and water, bring to a boil. Reduce heat to low and let simmer, covered for 45 minutes or until peas have fallen apart.

3. Puree soup a hand blender until smooth. Garnish with a dollop of yogurt if desired. Serve.