Split Pea Soup

Ingredients
Split Pea Soup Ingredients:

• Olive oil – this is used to saute the vegetables, butter can be substituted.
• Yellow onion/Red Onion Celery, Carrots and Garlic – these vegetables built up the background flavors of the soup. They add some nice color too.
• Chicken broth and water – I like to use half chicken broth and half water (vs. all broth) so it doesn’t overpower the delicate flavor of the peas.
• Dried Split Peas – it’s a common misconception to believe split peas need to be soaked before cooking, no soaking is necessary. But you do want to pick over (check for pebbles and debris) and rinse and drain them.
• Salt and pepper – 
• Spices-Ground Cumin, Turmeric. these right here are my absolute favorites spices. Turmeric is extremely healthy known to prevent all sorts of cancer and Alzheimer's disease. It is also a potent antioxidant and anti-inflammatory. So does cumin which also helps lower cholesterol and control blood sugar. ​

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In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot
This is my favorite soup, which is why I love making a few times per year especially when the weather gets colder. 
Have fun making this recipe for a cozy autumn night. :) 

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