Yellow split pea soup

Rinse 2 cups of dried yellow split peas under cold running water, picking out any debris or discolored peas. Drain well and set aside.

Peel and dice the carrots and onion into small, uniform pieces, and slice the celery into thin half-moons. Keep the prepared vegetables together in a bowl.

Heat a drizzle of oil in a large heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery, sautéing until the vegetables are softened and the onion is translucent.

Add the rinsed yellow split peas to the pot and pour in approximately 6 cups of water or broth. Stir to combine all the ingredients.

Bring the soup to a full boil over high heat, then reduce the heat to low and cover the pot with a lid. Simmer gently, stirring occasionally, until the split peas are completely tender and beginning to break down.

Continue simmering uncovered, stirring frequently, until the peas have fully dissolved and the soup has reached a thick, creamy consistency. Add additional water if the soup becomes too thick.

Season generously with salt and pepper to taste, stirring well to incorporate the seasoning throughout the soup.

Ladle the hot soup into bowls and serve immediately, garnished optionally with fresh herbs or a drizzle of olive oil.