• 8 oz dried split peas
• one carrot
• one medium russet potato
• one leek
• one medium white onion
• one stalk of celery
• 1/4 cup vegetable oil
• salt and pepper
• 16 oz chicken stock

Rinse the peas with cold water and set aside. Chop the onion and sauté in vegetable oil until the onion is clear. Add the chicken broth and the rinsed peas. Cook over low heat adding water as needed to keep soup consistency until the peas are softened. Meanwhile, peel the carrot and the potato and chop into small cubes. Slice the leek. Ad the vegetables to the soup and cook for five more minutes. Salt and pepper to taste.