Ha this one's not allergenic to start with! Just check for allergens in your chicken broth.
Cook time is for high altitude (5000ft); lower elevations may need less time & higher elevations may need more.
Combine in a large pot:
1 lb (about 2 cups) split peas
1/2 onion, chopped (1/2 cup or a little more)
1 carrot, sliced
7 cups water (*or seasoned chicken broth, omit soup base below)
* 2 Tbsp "Better Than Bouillon" chicken base paste (contains corn, soy, and dairy) OR enough instant bouillon for 5-6 cups water (not 7) - but check for allergens!!
Bring to a boil, stirring occasionally. Turn heat to medium, cover with tilted lid so steam can escape, and simmer for 35-40 minutes, stirring occasionally. Bite into a large pea to check if it's done. When peas are soft to your liking, the soup is done, or as I prefer, you can puree some or all of it with a blender. I use an immersion stick blender and leave it a little lumpy
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