Split Pea Soup with Dill
1 tbsp vegetable oil
2 onions, diced
2 cloves garlic, finely chopped
2 carrots, diced
2 parsnips, peeled and diced
1 large potato, peeled and diced
1 cup dried split peas, (green or yellow) rinsed
8 cup homemade chicken stock or 1 284 ml tin chicken broth plus water or vegetable stock
1 cup broken spaghetti
2 tbsp chopped fresh dill
¼ tsp pepper
Salt to taste
Heat oil in large saucepan or Dutch oven. Add onions and garlic and cook for 5 minutes, or until fragrant and tender. Do not brown.
Add carrots, parsnips and potatoes and combine well. Cook for another 5 minutes.
Add peas and stock. Bring to boil, reduce heat and simmer gently, covered for 1 hour or until peas are tender and soup is very thick. (Usually takes longer and I end up pureeing.)
Add spaghetti and cook for 10 to 15 minutes, until very tender.
Stir in dill, pepper and salt. Taste and adjust seasonings if necessary.
Soup can be thinned with water.
From Simply Heart Smart Cooking