I have what we call "porridge" made with yellow split peas the fridge right now. No recipe but I can estimate because we make it often. I put about 1 cup of yellow split peas, 1/2 cup green split peas, 1/4 cup barley, 1/4 cup dried baby lima beans and (optional) 2 Tbs. grey lentils in a pot and cover with chicken broth to 2" above the mix. Add 1/2 peeled carrot, 1 large celery stalk and 1/2 medium onion, all finely chopped in a chopper or food processor. Add a couple of finely diced dried mushrooms.

Bring to a boil, then lower heat and cook over low heat, stirring occasionally, until lima beans are done, about an hour to hour and a half. Add some sliced mushrooms if you have any, add salt and pepper to taste and 2 or 3 Tbs. of orzo or alphabet noodles. Continue simmering until noodles are cooked.

I use yellow split peas to make a mock chicken soup called "Vegetarian Comfort Soup" which I have been eating this past week. But it is a very different animal than the traditional split pea--has TVP and noodles. You could make it with chicken I guess.

I accidentally bought two bags of yellow split peas so I will be making more split pea soup. Next time probably going Indian. This calls for carrots, celery and leeks. But you can always just use more onion in place of the leeks. I have to say leeks, like fennel, do not impress me, they are underwhelming, IMHO.

India-style yellow split pea soup.
Makes 18 cups, I'm sure I will halve this.

1 lb. yellow split peas, soak overnight if you wish, or nuke for 10 min. with water and drain.
4 large cloves garlic, minced
3 celery stalks, chopped
4 carrots, chopped
3 onions, chopped (small ones I think!)
3 leeks, chopped (with 3 onions, no one will miss the leeks. I have some dried chives I'm wanting to get rid of which I will probably sub 3 TBLSP of that)
1.5 red pepper, seeded and chopped (I use canned roasted red peppers)
1.5 green peppers, seeded and chopped
2 TBLSP EVOO or canola oil
1 16 oz. can peeled, diced tomatoes. (I've never seen a 16 oz. can, I use the 14.5 oz ones.)
1 TBLSP + 1 tsp. tumeric
1 TBLSP + 1 tsp. cumin
1 tsp. corriander
1/4 tsp. fresh ground nutmet
3.5 quarts defatted chicken stock, veg. stock, or water
Juice of 2 limes
Chopped fresh cilantro for garnish

Well, I have no directions for this!! I dunno, sautee the veggies in the oil, add the soaked peas, spices and broth, and simmer for about 1.5 hours, or 1 hour if you're making a half batch. Add tomatoes and lime juice only at the end, since they are acid which toughens beans before they are fully cooked. Add salt and pepper to taste.

I have made this. It's a flexible recipe. I rarely buy red peppers so I'd probably use some other veggie in the soup to sub for that, like summer squash or sweet potato or butternut squash or turnip or cabbage or nothing. It's your basic Indian yellow dal soup so very flexible.