This recipe comes with permission from Marlynne at hew “Women Over Fifty” blog, thanks Marilynne!  It looks very yummy!

When I don’t feel well I want soup.  My favorite is split pea soup.  I make a small batch, but you can double it if you want more.  Here’s how I make it.  This will make about 4 servings.

Split Pea Soup

1/2 pound dried green split peas
3 fat carrots, peeled
1/2 medium onion
1 medium potato
salt and pepper to taste

Sort and wash the split peas.  Chop carrots, potato and onion fairly small because they will retain their shape while cooking.   Cover with water plus an inch.  Do not cover.  Bring to a boil, then cook on simmer until done.  I usually test doneness with the carrots.  If they squash easily, it’s likely everything else is done.

If the soup is too soupy, you can add another potato and cook until it’s soft.

When soup is done, take a potato masher and squash the big chunks of vegetables until they are small.  You could also do this in an electric mixer, but it’s more trouble than it’s worth.  The potato masher is fine.

The soup may solidify after being stored in the refrigerator.  To reheat, add some milk, and reheat gently, stirring until the milk is thoroughly mixed in.

Happy eating!