Split Pea Soup with Fresh Peas and Potatoes

 This soup is nutrient dense and almost a complete meal.  Serve with warm cornbread or a slice of Bakehouse bread.


2 teaspoons extra virgin olive oil

1 onion, chopped

1 stalk celery, chopped

1 carrot, chopped

2 Klamath potatoes, cubed

1 teaspoon cumin

Black pepper, 1-2 turns of grinder

1 cup green split peas

4 cups water or vegetable stock

1 large bay leaf

1/2 cup shelled English peas

1 teaspoon sea salt

1 tablespoon fresh dill or 1 teaspoon dried


Heat oil in a soup pot.  Add onions and saute until they begin to soften.  Add celery, carrot, potatoes, cumin and pepper.  Saute 5-7 more minutes.  Add split peas, water or stock and bay leaf.  Bring soup to a boil, lower heat, and simmer for 1 1/2 hours.  Add fresh peas, salt and fresh dill; stir.  Continue cooking a few minutes until peas are tender.  Soup is ready to serve.  Makes 4 servings.