This is a recipe that I would like to fully call my own.

I have gotten my inspiration for this dish through a few different sources, one of them being my friend Erica along with a couple of different cookbooks.

I tested out many different methods of cooking this, trying to add and subtract different ingredients until I finally found the method that works the best. My only disclaimer is that the ingredients in this recipe vary depending on your taste buds, so you can choose to add more or less of any of it.

The way I cook my split pea soup is like a turtle, slow and steady.

And you know what that means? It wins the race!

I let my peas simmer on low until they get soft which takes about 1 and a half to two hours.

I start by rinsing them thoroughly, then, adding about a half bag of green split peas to a medium sized saucepan depending on how much soup I’d like and if I want leftovers or not.

I fill the pan up with about an inch of water and I put it on medium heat.

Next, I’ll chop about half of a white onion and throw that in there. Then, I’ll add about 2 tablespoons of minced garlic. Personally, I like to use the minced garlic that comes in a jar. Then I add salt and pepper. For the liquid in the soup I do half water and half chicken broth. If you don’t eat meat, vegetable broth works just as good. Then to spice it up just a little more, I stir in a spoon full of vegetable or chicken bouillon.

When the soup is ready, top it with lime wedges, chopped cabbage, avocado, jalapeno slices, and cilantro! The toppings are the best and most important part of this dish. The soup and the toppings simply cannot exist without each other.