Split Pea Soup with Dill

I smiled as I stood at my front door and watched my neighbor Ilan skateboard down the middle of our street, while two members of his large brood scootered excitedly behind him. There were a couple of unusual things about this idyllic picture. This scene took place on a record-setting mild day this past January. And nobody enjoyed this unseasonably balmy weather more than Ilan. He’s my snow plow contractor. Everyone agrees that it’s a lot more fun to shovel sand in the park with the kiddies than brave the ice and snow at 4:30 a.m.

Split Pea Soup with Dill

Last month’s global temperatures led to the warmest January on record, continuing a pattern of eight consecutive hottest months on record, according to meteorologists. I’m not complaining. But in spite of the milder than average temperature outside, I always look forward to  a bowl of this hearty split pea dill soup with pasta, by recipe author Bonnie Stern, published in her classic cookbook, The Best of Heartsmart Cooking. This protein packed, comforting soup is made with tender split peas and creamy cubes of potatoes, parsnips and carrots, their flavors all amplified with the addition of fresh dill. Meatless, this soup can be enjoyed for lunch or a light dinner, whatever the weather.

Assemble your ingredients.

Heat the oil in a Dutch oven on medium heat. Add the onions and garlic and cook for 3-4 minutes until fragrant. Do not brown. Add the carrots, parsnips and potato and combine well. Cook for 5 minutes. Add the split peas, water, consommé powder, and salt. Bring to a boil, reduce the heat and simmer, covered, for 1 hour or until the split peas are very tender and the soup is thickened. Thin with water if necessary. Add the dill and pepper. Adjust the seasonings, adding salt to taste.

In a separate pot, cook the pasta according to package directions, until al dente. Add the pasta to the soup before serving.  

Print Recipe

Split Pea Soup with Dill

Soups and Salads

By Bonnie Stern, The Best of HeartSmart Cooking – Serves: 8-10

Prep Time: 30 minutes – Cooking Time: 70 minutes – Total Time: 1 hour and 40 minutes

Hearty, protein packed, comforting soup is made with tender split peas, creamy cubes of potatoes, parsnips and carrots, their flavors amplified with the addition of fresh dill

Ingredients

• 1 tablespoon oil
• 1 large onion, diced
• 2 cloves of garlic, minced
• 2 carrots, peeled and diced
• 2 parsnips, peeled and diced
• 1 large potato, peeled and diced
• 1 cup dried split green peas, rinsed
• 8 cups water and 1 tablespoon consommé powder
• 1 cup broken spaghetti (cooked separately and reserved)
• 1 teaspoon salt (add more to taste)
• 2 tablespoons chopped fresh dill
• a few grinds of fresh pepper

Instructions

1

Heat the oil in a Dutch oven on medium heat. Add the onions and garlic and cook for 3-4 minutes until fragrant. Do not brown.

2

Add the carrots, parsnips and potato and combine well. Cook for 5 minutes.

3

Add the split peas, water, consommé powder, and salt. Bring to a boil, reduce the heat and simmer, covered, for 1 hour or until the split peas are very tender and the soup is thick. Thin with water if necessary. Add the dill and pepper. Adjust the seasonings, adding salt to taste.

4

In a separate pot, cook the pasta in salted water according to package directions until al dente. Add the pasta to the soup before serving.