Heat up the olive oil in a large stock pot over a medium flame.
Add in the onion and garlic and sauté until golden, making sure not to let it burn. As it is sautéing add in 1/2 tsp of kosher salt to help draw out the liquid and to soften them.
Add in the carrots and potatoes and continue to sauté until they soften about 10 minutes.
Add the celery and sauté for another 2-3 minutes.
Add in the fresh thyme, split peas, pastrami, bay leaves, water and extra salt.
Cover the soup and bring to a boil.
Lower the flame and allow to simmer for 45-60 minutes, until the split peas have absorbed the water and expanded.
Ladle the soup into bowls and top with Romanian smoked salami.