Get free recipes + tips, plus my complimentary Herb Guide

Yes! I Want This

Split Pea Soup with Leeks and Dill

Split Pea Soup with Leeks and Dill
Photo by Tom McCorkle for The Washington Post


This nourishing split pea soup is as cozy and comforting as the softest flannel PJs. Leek and dill lend it a delightfully different, aromatic flavor, but you could substitute onion and/or parsley or thyme, if need be.

Storage Notes: The soup can be refrigerated for up to 4 days. It will thicken as it sits, so add broth or water as needed when reheating.


Split Pea Soup with Leeks and Dill



Several large sprigs fresh dill (about 1/2 medium bunch), plus more for optional garnish
1 bay leaf
2 tablespoons olive oil
1 large leek, white and light green parts only, washed well and chopped
1 medium carrot (about 2 ounces), diced
2 ribs celery, diced
1 teaspoon kosher salt, divided, plus more to taste
1/2 teaspoon freshly ground black pepper, divided, plus more to taste
1 pound dried green split peas , rinsed and picked over for stones
8 cups low-sodium chicken or vegetable broth



Tie the dill, reserving a few sprigs for garnish if desired, and bay leaf together with kitchen twine.

In a large soup pot over medium heat, heat the oil until shimmering. Add the leek, carrot and celery and 1/4 teaspoon each of the salt and pepper and cook, stirring occasionally, until the vegetables have softened, about 5 minutes. Stir in the split peas, then add the broth, herb bundle, the remaining 3/4 teaspoon salt and 1/4 teaspoon pepper and bring to a boil.

Reduce the heat to low and simmer, partially covered, stirring occasionally, until the peas have lost their shape and the soup looks creamy, about 1 hour and 15 minutes. Remove the herb bundle, taste and season with additional salt and pepper, if desired. Sprinkle with the reserved dill, if using.

Makes 6 Servings 

Serving Size: 1 1/2 Cups

Per serving: Calories 325; Total Fat 9g; (Sat Fat 0g); Protein 24g; Carb 53g; Fiber 16g; Cholesterol 0mg; Sodium 310mg; Total Sugar 4g

Print or Share this Recipe/Article: