Split Pea Soup With Leeks and Dill on a table in a Studio
(Tom McCorkle for The Washington Post/Food styling by Lisa Cherkasky for The Washington Post)
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Split Pea Soup With Leeks and Dill

This nourishing meal-in-a-bowl 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.

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.

From cookbook author and nutritionist Ellie Krieger.


measuring cup
Servings: 6 (makes about 9 cups)
  • 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


Time Icon Active: 30 mins| Total: 1 hour 45 mins
  1. Step 1

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

  2. Step 2

    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.

  3. Step 3

    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.

Nutritional Facts

Per serving

  • Calories


  • Carbohydrates

    53 g

  • Fat

    9 g

  • Fiber

    16 g

  • Protein

    24 g

  • Saturated Fat

    0.9 g

  • Sodium

    310 mg

  • Sugar

    4 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

From cookbook author and nutritionist Ellie Krieger.

Tested by Olga Massov and Jim Webster