Add the onions, carrots, and celery. Sauté the vegetables until they start to soften (about 5 minutes). Stir the veggies often and add water or broth a tablespoon at a time if they begin to stick.
Add the garlic and rosemary and stir for about 30 seconds.
Add the split peas, vegetable broth, bay leaves, and liquid smoke. Give everything a stir to pick up any of the veggies from the bottom of the pan.
Bring the pot to a boil, then low the heat to a slow simmer. Cover the pot.
Simmer the soup for 1 ½ - 2 hours until the split peas are tender and starting to fall apart.
Taste the soup and add salt or pepper if desired.
Once the peas are done, puree the soup if desired. Use an immersion blender or transfer batches of soup to a blender or food processor.
Store leftover soup in the refrigerator. Leftovers can also be frozen for up to 3 months.
Split peas do not require soaking. If you do soak the peas overnight or for 6 hours, the cooking time will be reduced by about half. Do not use the soaking water for cooking the soup. Drain and rinse the soaked split peas. Then carry on with the recipe per the instructions.
For extra smokey flavor, try adding coconut bacon bits. Hop over to my recipe for vegan Caesar salad for the instructions. If you want tofu bacon bits, get that recipe here.