INGREDIENTS

  • 7 cups vegetable stock
  • 1 cup onions , chopped
  • 2 garlic cloves , finely minced
  • 1 1/2 cups carrots , chopped
  • 1 1/2 cups potatoes , peeled and chopped
  • 1 1/2 cups split peas, rinsed
  • 1/4 cup fresh parsley , chopped
  • salt (as desired)
  • 1/4 teaspoon pepper
  • 1/3 cup small shell pasta (shells, bows)
  • 1/4 cup fresh dill , snipped

DIRECTIONS

  1. In a large saucepan, over high heat, bring stock to boil.
  2. Add onions, garlic, carrots, potatoes, peas, parsley, salt (if using), and pepper.Reduce heat; simmer, covered, stirring occasionally, for 1 hour or until peas are tender.
  3. Remove 2 cups of soup. Process (in batches) in food processor/blender until smooth.Return to saucepan.
  4. Add pasta; simmer for 10 minutes or until pasta is just tender.Add fresh dill; simmer for two minutes.Adjust seasonings.