Heat olive oil in a large pot over medium heat.

Add onion, carrots, and celery, and cook until softened.

Stir in garlic and cook briefly until fragrant.

Add split peas, vegetable broth, bay leaves, thyme, salt, and pepper.

Bring to a boil, then reduce heat to low and cover.

Simmer gently, stirring occasionally, until peas are tender and soup thickens.

Remove bay leaves, taste, and adjust seasoning as needed.

Serve hot.