Pea and Potato Soup 1 cup split peas (frequently sold in bulk bins) 1 bouillon cube (chicken, beef, vegetable, etc.)
1/2 cup diced potato pieces Put peas, potatoes, and bouillon in 32 oz. black-painted mason jar.
Or, if using a 26 oz. jar, use only 3/4 cup of split peas.
Fill jar with water to within 1 inch of neck line.
Seal with black-painted ring and lid
(oil the inside parts of the lid and ring first).
Cooks in 2.5 to 8 hours depending on conditions
Note that texture of soup will vary with cooking time.
Watch the soup carefully after the first 1.5 hours
if you like your soup with a few remaining split peas.