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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
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 2 stalks celery, diced
- pinches 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
- pinches smoked salt, optional
- 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.
- 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.
- 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.
- This recipe was entered in the contest for Your Best Recipe for Autumn Soup