I am fond of making (and eating) pea soup with lots of diced potatoes, carrots, celery, onions and bacon. As I don't want to use canned peas, mostly because I dislike producing so much trash, I normally use dried peas, but there is a big problem: My peas seem to stay hard and chewy no matter what.
They can be eaten without a problem, there is no danger of loosing a tooth or something, but they are definitley chewy. The last time i soaked them in plenty of water for more than 15 hours and simmered them for 70 minutes as advised on the package. I didn't even salt the cooking water because I have heard that legumes do not cook all the way through if you do that (even though peas are apparently an exception).
Any ideas why my peas don't get nice and soft? Should I just cook or soak them longer? Is it maybe because I DIDN'T put salt in the water? My only explanantion is that our tap water here is pretty "hard"/chalky ... could I maybe soak and cook them in bottled mineral water?
I do not want to use a pressure cooker or soda in the water. Would appreciate some pro tips