2 c. dried green split peas
6 c. water
1 tbsp. olive oil
1 lg. onion, chopped (1 c.)
2 cloves garlic, minced
1 c. chopped carrots
1 c. chopped celery
1 c. broth or skim milk (approx.)
4 c. chicken broth
2 tsp. tamari or reduced sodium soy sauce
1/4 tsp. freshly ground black pepper
1/2 c. snipped fresh dill
1 slice smoked pork or ham (opt.)

Place peas and water in large, heavy saucepan, bring to boil and boil 2 minutes. Turn off heat and let stand 1 hour. Heat oil in skillet, add onion, garlic, carrots and celery and cook, stirring 5 minutes. Add to soaked peas. Add broth, tamari, pepper, dill and pork. Bring to boil, reduce heat to low and simmer, partially covering the pan, for about 1 1/2 hours. Check occasionally to make sure soup is not scorching. Add water if needed.

In blender or food processor, puree the soup with the meat, thinning the soup to the desired consistency with broth or milk. Heat the soup before serving. 8 servings.