Make Ahead

Yellow Split Pea Soup with Dill & Edamame

September 17, 2013
2 Ratings
  • Serves 4
Author Notes

I love split pea soup but, for some reason, often overlook the yellow peas in favour of the green ones. So I decided to rectify that situation and am I ever glad I did...this soup is wonderful and satisfying. —The Cautious Vegetarian

What You'll Need
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 medium carrots, chopped
  • 2 stalks celery, diced
  • Pinch salt
  • 2 cloves garlic, minced
  • 1 cup yellow split peas
  • 4 cups vegetable broth
  • 2 tablespoons fresh dill, minced
  • freshly ground black pepper
  • salt to taste
  • 1 cup frozen, shelled edamame beans, thawed
  • Pinch smoked salt, optional
  1. Heat the oil in a medium size soup pot over high heat. Add the onion, carrots, celery and a pinch of salt. Reduce the heat to medium and sauté until the vegetables start to get tender, about 5 minutes. Add the garlic and sauté 1 minute longer.
  2. Sort and wash the peas. Add to the pot along with the broth, dill and pepper. Bring the soup to a boil; reduce the heat to low and simmer, partially covered, until the peas are tender, about 45 minutes, stirring occasionally. You may need to add water if the soup gets too thick. Check for seasoning.
  3. Stir in the edamame beans and simmer for an additional 5 minutes. Ladle the soup into bowls and sprinkle with a bit of the smoked salt.

See what other Food52ers are saying.

  • Jacqueline Schick
    Jacqueline Schick
  • petalpusher

2 Reviews

petalpusher February 16, 2016
I doubled the vegetables and split peas, added finely chopped cabbage too.
Added garam masala and extra tumeric and black pepper. I will add some cooked black beans left over at the end of cooking along with a big spoonful of saambal olek. This is a great recipe to adorn with what have you around the kitchen. Will garnish with superthin slices of granny smith apple , green onion and raw pumpkin seeds. I love vegan recipes. Thank you.
Jacqueline S. January 25, 2016
Did my own thing with this recipe - lends itself to improvisation. Did not have the edamame, but did have fresh garlic with greens and soup celery greens in the freezer. Added potatoes, cubed. Dearly beloved doesn't like dill, so I used thyme. Great soup. Later our neighbor brought us Alaskan salmon he had caught and smoked - added the salmon to the left over soup and had a whole new take.