Bookmark and Share


Adapted from  Healthy Helpings (Whitecap) by Norene Gilletz

This scrumptious vegetarian pea soup recipe comes from my cousin Nancy Gordon of Toronto – it’s a winner! 


3 cups dried green or yellow split peas, picked over, rinsed & drained
12 cups water
2 bay leaves
1/2 cup fresh dill
3 stalks celery
2 carrots
1 large potato, peeled
1 large onion
3 cloves garlic
1 tbsp olive oil
Salt, pepper, to taste


Combine peas and water in a large pot. Cover and bring to a boil. Skim off foam. Add bay leaves and half of the dill. Reduce heat and simmer partially covered until peas are tender, about an hour.

Meanwhile, chop celery, carrots, potato, onion and garlic into bite-sized pieces. In a large skillet, heat oil over medium high heat. Cook veggies for 5 to 7 minutes, until soft. Add to soup and simmer covered for 20 to 30 minutes, until veggies are tender. Remove bay leaf. Add remaining dill. Add salt and pepper to taste. Soup can also be puréed. If too thick, thin it with a little water.


Yield: 12 servings

Reheats and/or freezes well

Recipes: Soups, Split Pea, Vegetarian, Parve, Kosher

round-facebook round-twitter pinterest round-rss