A surprisingly filling soup, thanks largely to it’s high protein and fiber content. Just 1 cup of cooked split peas has 16 grams of protein and 16 grams of fiber. The average American doesn’t get that much fiber in an entire day!
Be sure to rinse peas and pick out any debris prior to cooking. Compared to many legumes, split peas have less prep-time since they don’t have to soak before cooking and they only take about 30 minutes to become tender. When they first begin to cook foam my form on the top, but this can easily be skimmed off.
Split peas can be found at most grocery stores with the dry beans or in the bulk food section. Locally, a 1 lb bag of split peas is typically $1.29, making this dish about a quarter a serving.
Let the soup cool and then put it in a freezer safe container for a quick and easy freezer meal.
Dill-licious Split Pea Soup
- 1 lb dry split peas, rinsed
- 2 cups vegetable broth
- 5 cups water
- 1 onion, chopped
- 1 bay leaf
- 2 T dried dill
- 1/2 tsp red pepper flakes (optional)
- Place rinsed split peas, broth, water, onion and bay leaf in a large pot over medium-high heat.
- Bring to a boil, reduce heat to medium low and cover. Let simmer about 45 minutes, or until split peas are tender.
- Remove from heat. Remove bay leaf. Stir in dill and red pepper flakes.
- Using an immersion blender, puree the soup until it is smooth. If soups is too thick, add a couple of tablespoons of broth. Pour into a large serving dish.
- If you do not have an immersion blender, carefully transfer half of soup solids to blender. Puree until smooth. If soup is too thick to puree, add a couple of tablespoons of broth at a time. Pour into a large serving dish and repeat with other half of soup solids.
- Season to taste with salt and pepper. Ladle into bowls and sprinkle with a pinch of dill.