Categories: Main Dish, Soup, Vegetarian
Ingredients
- 1 1/2 cups dried split peas , rinsed
- 6 cups water
- 2 onions , quartered
- 6 cloves garlic
- 1 tablespoon chopped fresh dill or 1 teaspoon dried dill (or to taste)
- 1 lb potato , peeled and diced
- 1 large carrot , diced
- 1 yellow squash , diced
- 1 cup corn kernel , fresh or frozen
- salt and pepper
Directions
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In a big pot add the split peas and water.
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Bring to a rolling boil; lower heat.
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Skim off foam that rises to the top of the pot.
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Add the onions, garlic, and dill; simmer for 1 hour.
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Remove pot from heat source and let cool slightly.
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Process the soup in a blender (in batches) until smooth.
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Return soup to the pot.
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Add in the potatoes, carrot,squash, and corn.
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Cover and simmer about 1 hour or until the potatoes are tender.
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Add salt, pepper, and additional dill according to taste.
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The soup improves in flavor and thickens on standing.
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Thin with water if needed.
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Serve hot.