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

1. In a big pot add the split peas and water.

2. Bring to a rolling boil; lower heat.

3. Skim off foam that rises to the top of the pot.

4. Add the onions, garlic, and dill; simmer for 1 hour.

5. Remove pot from heat source and let cool slightly.

6. Process the soup in a blender (in batches) until smooth.

7. Return soup to the pot.

8. Add in the potatoes, carrot,squash, and corn.

9. Cover and simmer about 1 hour or until the potatoes are tender.

10. Add salt, pepper, and additional dill according to taste.

11. The soup improves in flavor and thickens on standing.

12. Thin with water if needed.

13. Serve hot.

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