First, rinse split peas in a strainer well. Then, transfer them to a large soup pot with vegetable broth, water, and bay leaves. Simmer for 45-60 minutes, or until peas are softening.
In the meantime, heat the olive oil in a skillet on medium. Add in diced onion and garlic, and sauté for 2-3 minutes. Mix in miso paste and turmeric, and sauté for another 1 minute. Set aside.
Once the peas have softened, add in the onion mixture, chopped carrots, celery, sweet potatoes, corn, and zucchini. Cover the pot, and simmer for another 15-20 minutes, or until all vegetables are soft.
With about 5 minutes of cook time left, add in the fresh minced dill, thyme, and sea salt & pepper. Taste and adjust seasonings to your liking (we like a lot of dill, but start with a smaller amount and increase it from there).
Serve this soup on its own, or with some homemade sourdough bread for a nutritious and delicious meal.