Every time I've made split pea soup, which is about three times, it has hints of a kind of burned taste. I didn't burn it any of those times. Any idea what this is and how to remedy it? The recipe I'm using is: I just wash and rinse the peas. I haven't picked any of the peas out. I didn't see an obviously bad ones. Then I add water, bring them to a boil, reduce to a simmer, and cook until the peas disintegrate into a smooth consistency (relatively smooth, I don't strain or put them in a blender.) I usually add salt and pepper after a while, and garlic cloves, diced onion, and maybe carrots towards the end, but the burned flavor is there before I add them.