Note: You can easily double or triple this recipe — freezes well, too!
1 pound dried split peas
8 cups bouillon
2 onions, chopped
4 carrots, chopped
3 stalks celery, chopped
1 bay leaf
2 teaspoons mild curry powder, or to taste
pinch cayenne, to taste
Freshly ground black pepper, to taste
Combine all ingredients in a large pot, bring to a boil and simmer 45-60 minutes, stirring occasionally, until the vegetables are very soft. If you prefer a smooth soup, use a hand blender to puree it. Serve with more ground pepper to taste.