Dilled Split Pea Soup
This is one of the easiest,most comforting soups you'll ever make! The addition of dill and leeks add a unique aromatic flavor, while a variety of spices add a rich, smoky note. Split peas are super high in fiber and protein, with practically no fat. You'll enjoy this nourishing, one-pot meal!
Servings 3
Ingredients
- 1 tbsp olive oil
- 1 leek, white and light green parts only, washed and chopped
- 1 medium carrot, diced
- 3/4 tsp kosher salt, divided
- 1/4 tsp ground black pepper
- 1/4 tsp dill weed
- 1/4 tsp smoked paprika
- 1/4 tsp dried thyme
- 1 bay leaf
- 1/2 lb dried, green split peas (one cup) Soaked for 8 hours or overnight. SEE NOTE below. You can mix in yellow split peas as well.
- 4 cups veggie stock Recommend Kitchen Basic unsalted or Trader Joes
- OPTIONAL 1 link of Beyond Sausage, chopped into small pieces, uncooked
Instructions
- Soak dried peas in cold water overnight. Rinse, drain and set aside.
- In a medium soup pot over medium heat, heat the oil until shimmering. Add the leek, carrot and 1/4 tsp of salt and 1/8 tsp pepper. Cook, stirring occasionally, until vegetables are softened, about 4-5 minutes.
- Stir in the split peas, then add the veggie stock, dill, smoked paprika, thyme, bay leaf and the remaining 1/2 tsp salt and 1/8 tsp pepper. If using the optional Beyond Sausage chopped link, add now.
- Reduce the heat to low, partially cover the pot and cook for about 1 hour 15 minutes, stirring occasionally, or until peas have totally softened and the soup has a creamy texture.
- Taste and add additional salt and pepper if desired. Great served with a crusty loaf of bread. Enjoy!
Notes
Soaking the peas ahead of time helps them to cook more quickly and really break down, creating that creamy, comforting texture we all love in this classic soup!
You can easily double this soup recipe to feed six hungry people!