Rinse the split peas under cold water and set aside.
In a large pot, heat olive oil over medium heat.
Add chopped onions and sauté until translucent.
Stir in diced carrots and celery, cooking for 5 minutes.
Add minced garlic and cook for an additional minute.
Pour in the vegetable broth and add the rinsed split peas.
Toss in the bay leaf and bring the mixture to a boil.
Reduce heat to low, cover, and simmer for 45 minutes.
Stir occasionally and check for desired consistency.
Remove the bay leaf, season with salt and pepper, and serve hot.