- 2 1/2 L water
- 2 1/4 C green split peas ; dried
- 2 onion ; chopped finely
- 2 celery ribs ; chopped finely
- 2 carrots ; chopped finely
- 2 potatoes ; peeled and chopped
- 4 bouillon cubes
- In a large stock pot, bring the water to a boil.
- Add the rest of the ingredients.
- Simmer, covered, for 45 minutes to 1 hour, until the vegetables are soft. Using an immersion blender, blend the soup a bit to create a creamy, smoother consistency.