Yellow Split Pea Soup
This yellow split pea soup needs only seven ingredients and almost no attention once the pot is on the stove. The peas do the work, breaking down as they simmer into a thick, spoonable soup, while a bouillon cube, one onion, a carrot and a celery stalk supply the savory base. Soaking the peas first is optional but shortens the cooking. Top each bowl with croutons for crunch.
Instructions
If you have the time, soak the split peas in cold water for up to six hours. This step is optional, but it shortens the cooking time later.
Put the peas, bouillon cubes, onion, carrot, celery and water into a 6 or 8 quart stock pot or Dutch oven. Add salt and pepper to taste.
Bring the pot to a boil, then turn the heat down so it simmers gently, and cover it. Cook for 1 to 2 hours, until the peas are tender.
Check the water level now and then while it cooks. If the soup is getting too thick or low, top it up with hot water.
Serve hot, with croutons on top if you like.
Make it personal.
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