I am finally writing down the recipe for my split pea soup. I usually just make it off the top of my head (after glancing a half dozen split pea soup recipes to make sure I'm not missing anything major). Thankfully I remembered to jot down what I was doing this time!
2 bags split peas
2 cubes chicken bouillon
2 bay leaves
2 tbs chopped garlic
1 pinch of pepper
Soak split peas in 12 cups of water overnight. Place in large stock pot on stove. Add chopped onion. Add 2 cubes chicken bouillon. Chop carrots and add to soup. Add bay leaves and garlic. Sprinkle in a pinch of pepper. Bring to boil, stirring frequently and then turn down to low. Simmer until peas are cooked (at least two hours, I plan on letting it simmer for four hours this afternoon).
This is a pretty big recipe which will probably feed our little family for three or four nights, so feel free to divide it to shrink it down!
Edited to Add:
My favorite split pea soup toppings to serve along side this recipe are:
Shredded Cheddar Cheese
Chopped Green Onions
And it did take a bit longer than usual tonight. It ended up taking between three and four hours before it really looked done (different oven). So just stir it every now and then and wait until the texture begins to look smooth!