1 tbsp. unsalted butter
1 med. yellow onion, chopped
2 c. low-sodium beef broth
2 c. water
1/2 c. dried split peas, rinsed and sorted
2 med. potatoes, peeled and quartered
1/4 tsp. black pepper

1. In a large heavy saucepan, melt the butter over moderate heat. Add the onion and cook, uncovered, until soft - about 5 minutes. Stir in beef broth and water and bring to a boil - about 4 minutes. Add the peas and potatoes; adjust the heat so that the mixture bubbles gently, cover, and cook for 30 minutes or until peas and potatoes are tender. Remove from the heat and cool for 10 minutes.