Not only do I prefer the color of yellow split peas, but I feel they have a nuttier flavor than their green cousins. Feel free to use green split peas if they’re easier to find in your store. Unlike other dried beans, split peas don’t need to be presoaked and they take less than an hour to cook. I like the flavor of either sausage or beef hot dogs in the soup — generally it’s whatever is in the house, and try adding a splash of dry sherry to your soup before serving. It gives it an extra ooomph!

YELLOW SPLIT PEA SOUP

Serves 6-8

• 1 16-ounce bag dried yellow split peas
• 9 cups water
• 2 1/2 large chicken bouillon cubes (I use Knorr)
• 1 medium onion, chopped (see chopping an onion)
• 2 carrots, peeled and chopped (see chopping a carrot)
• 2 large garlic cloves, minced (see mincing garlic)
• 1 1/4 teaspoons coarse salt
• 1/2 teaspoon coarse black pepper
• 1/2 teaspoon dried thyme leaves
• dash of cayenne pepper, optional
• 2 beef hot dogs, chopped or sausage of your choice
• splash of sherry for serving, optional

1.Put the split peas into a strainer and rinse them.

2.Place the water and bouillon cubes in a medium saucepan. Bring to a boil. 3.Prep your vegetables for the soup while the water is coming to a boil.

4.When the water boils, stir the bouillon cubes to dissolve them and add the remaining ingredients except for the hot dogs and sherry. 5.As soon as the soup returns to a boil, lower the heat to a simmer and cover the pot with a lid. Cook for about 50 minutes, stirring occasionally. Taste to see if the peas are tender. 6.Slice the sausage (or hot dogs) while the soup is cooking. Add to the simmering soup toward the end of the cooking time.

7.Once the soup is cooked, turn off the heat and let the soup rest, covered, for at least 30 minutes before serving to let the flavors develop.

8.I like to add a splash of sherry to the bottom of my soup bowl and ladle the hot soup over. Top with croutons and enjoy!

Grocery Bag: Yellow Split Pea Soup