Dry Green Split Peas

Store in an airtight container in a cool, dry place. They can last for a very long time, but may take longer to cook if very old.

Rinsing split peas before cooking is recommended to remove any dust or debris.

Soaking is generally not required for split peas, but soaking for a few hours can reduce cooking time and potentially improve digestibility.

Split peas absorb a lot of liquid, so be prepared to add more water or broth during cooking if the mixture becomes too thick.

For a smoother soup, use an immersion blender or carefully transfer to a regular blender once cooked.

Smoked ham hocks or bacon

Carrots, celery, onions (mirepoix)

Garlic

Bay leaves

Thyme

Cumin

Not adding enough liquid, leading to a paste rather than a soup or stew.

Overcooking to the point where they become bland or lose all texture.

Adding acidic ingredients like tomatoes or vinegar too early in the cooking process, which can prevent the peas from softening properly.