I tried this vintage split pea soup recipe this week, and I must say, the simplicity of it charmed me. I've always loved split pea soup, but I've never made it from scratch before. The idea of using left-over meat water intrigued me, and I found that it added a rich depth of flavor that I didn't expect from a vegetarian base. I used chicken broth this time, but I can see how a good beef or ham bone would elevate it even further. The mint was the surprise star of the show. I was skeptical at first, but it added a delightful, refreshing note that cut through the earthy peas and sweet carrots. It reminded me of the mint in tabbouleh, but in a cozy, comfort food way. This soup is perfect for a weeknight cook who wants to make something warm and hearty without too much fuss. It's a great way to use up leftovers and makes the house smell wonderful while it simmers. I'll definitely be making this again, maybe with some crusty bread for dipping.