Cookbook:Yellow Split Pea Soup

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• 1 pound (½ kilogram) dry yellow split peas
• 2 chicken or beef bouillon cubes
• 1 small onion, chopped
• 1 medium carrot, diced
• 1 stalk celery, chopped
• 6 cups (1½ liters) water
• Salt and pepper to taste

1. Soak split peas up to six hours in cold water if you wish. This is not necessary, but will shorten cooking time.
2. Put all ingredients into a 6 or 8 quart stock pot or Dutch oven
3. Bring to a boil, then simmer covered until peas are tender, 1–2 hours.

• Watch water level and top up with hot water if necessary.
• Croutons are good on top!