When I was little, I used to love when we had “green soup” for dinner. It wasn’t until I was older that I found out that green soup was actually split pea soup. I think my mom cleverly called it green soup due to my alleged aversion to peas, and because what child wouldn’t get excited about eating green soup? Regardless, it was delicious when I was a kid and was just as delicious today when I made it! This version of split pea soup with potatoes and dill is fresh and bright and vegetarian.
This soup is easy, CHEAP, and super healthy. It’s chock full o’ veggies, and very versatile. As long as you have a bag of split peas, you likely can make split pea soup with other ingredients you have on hand. In addition, you can make it the traditional way with ham / bacon, or vegetarian / vegan, which is what I did today.
I started with a base of celery, carrots and onions- which, by the way, will make your house smell AMAZING while they saute. I sauteed them in olive oil to make a vegetarian version, but you can use bacon grease (and add cooked bacon pieces to the soup) or butter in its place.
To mix things up from the traditional recipe, I added potatoes and lots of fresh dill to the mix. It’s still chilly up here in New England (and yes, it is May. DO YOU HEAR THAT, MOTHER NATURE? MAY. Not that I’m bitter or anything), so soup was a great, warming meal for lunch today. However, this particular soup does taste more like a spring dish than a winter one- it’s light but still hearty,and the dill packs a tangy, fresh flavor.
When cooking dried beans, it’s important to soak them overnight (or use the quick-soak method) before using. This will break down the indigestible fibers that create indigestion after eating beans (read more about this on my lentil soup recipe post). See the cloudy liquid and bubbles in this photo? That’s what you don’t want in your soup. Make sure you rinse the beans well before using after soaking.
This recipe takes about 2 hours to cook, but the hands on time is only about 10 minutes. It makes a ton, so I was able to freeze half of it for another meal in a few weeks (when it will undoubtably still be chilly enough for soup). Hope you enjoy!Print
Split Pea Soup (with potatoes and dill)
A vegetarian/vegan split pea soup with potatoes and dill added for a flavorful, hearty spring soup
- Prep Time: 10 mins
- Cook Time: 2 hours
- Total Time: 2 hours 10 mins
- Yield: 8-10
- 3 tablespoons olive oil
- 1 large onion, finely diced
- 2 carrots, grated
- 2 stalks celery, finely diced
- 4 cloves garlic, finely chopped
- 3 small potatoes, cubed
- 1 lb. split peas, pre-soaked
- 8 cups vegetable or chicken broth (plus more if needed)
- salt and pepper, to taste
- 1/2 cup chopped fresh dill
- 1/4 cup red wine vinegar
- Saute the onion, carrot, and celery in olive oil in a large pot until tender (approximately 3 minutes)
- Add garlic, saute for one more minute
- Drain and rinse soaked split peas, add to pot and stir
- Add broth, stir, and bring to a boil
- Add potatoes, stir, and turn soup down to a simmer. Season well with salt and pepper.
- Simmer on low, covered, for 1.5-2 hours, or until split peas are tender. If soup gets too thick, add more broth.
- (optional) Using an immersion blender, blend the soup for about 10 seconds or until thickened slightly. If you do not have an immersion blender, transfer 2 cups soup to a blender and blend, then add back to the soup. Or, skip this step all together if this is too much of a hassle :-)
- Add fresh dill and vinegar, stir, and simmer for 5-10 more minutes.
This soup can be frozen in an airtight container for up to 6 months.
In place of olive oil, butter or bacon grease can be used (and crumbled bacon pieces added to the soup as well).