I have made (dried) yellow split pea soup many times from a very simple recipe that doesn't require any soaking, and only about an hour's cooking. (It says.) But whatever I do, I get crunchy soup.
I even soak them overnight and have cooked the soup for as long as three hours -- and the split peas still have a slight crunch!
Any suggestions as to how I can get regular old soft, mushy, pea soup? Much obliged : )
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