Modified from a recipe by littlebroken.com (chicken split pea soup)
This is the soup I brought to the potluck tonight with my changes incorporated.
I hope you enjoy!
Ingredients: Carrots (2 medium)peeled and sliced, celery ribs (2 sliced), onion ( 1 diced) fresh dill, (1/4 cup) garlic, ( 2 cloves) pressed, bay leaf, 1 dry, rosemary, (fresh 1 tsp) russet potatoes, 3 (peeled and diced) dried split peas, ( 1 cup) Veggie stock, (32 ozs) 2. Black pepper and salt.
In a 6 quart stock pot sauté onion, celery, carrots, and rosemary 5 minutes or until onions are soft. If using S/P add here (I didn’t use any and I only had dried rosemary and dill and it turned out ok) with stock and bay leaf bringing to a boil. Add potatoes. Reduce heat to low medium and simmer in a partially covered pot until potatoes are knife tender and peas are soft, 8-10 minutes. Stir in pressed garlic and chopped dill. Adjust seasonings to taste.
I made this with sweet potatoes the first time and chicken as called for in original recipe for my hubs. That was before we signed up for this HEA so I omitted the chicken, olive oil, and chicken stock to be HEA compliant. I love this soup either way but I had the russets that I needed to use up.