Ingredients
- 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
Make it step by step
- Soak split peas up to six hours in cold water if you wish. This is not necessary, but will shorten cooking time.
- Put all ingredients into a 6 or 8 quart stock pot or Dutch oven
- Bring to a boil, then simmer covered until peas are tender, 1–2 hours.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Wikibooks Cookbook by Wikibooks contributors, under CC BY-SA 4.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.