Old-Fashioned Split Pea Soup

• 2 teaspoons oil (corn, canola, or olive)
• 1 medium onion, finely chopped
• 2 medium carrots, cut in half lengthwise and sliced 1/2 inch thick
• 1 rib celery, finely chopped
• 2 cups dried split peas, picked over and rinsed
• 4 cups defatted chicken broth or 4 cups vegetable broth, preferably homemade
• 2 cups cold water
• salt
• freshly ground black pepper

1. Heat the oil in a heavy 4-quart saucepan over med-high heat; add in the onion, carrots, and celery; cook, stirring, until the vegetables begin to soften, 2-3 minutes.
2. Add in the split peas, broth, and water; bring to a boil.
3. Partially cover pan, decrease heat to med-low, and simmer until the soup is thick, about 45 minutes.
4. Season with salt and pepper to taste.
5. **You can add fresh herbs; fresh dill is recommended; also can add meat and ham bones to make it richer.

oil, onion, carrots, celery, peas, chicken broth, cold water, salt, freshly ground black pepper

Taken from www.food.com/recipe/old-fashioned-split-pea-soup-443515 (may not work)