1 tbsp. vegetable oil
3 stalks celery, diced
1 onion, chopped
2 carrots, diced
3 bay leaves
1/2 lb. green or yellow split peas
1 chicken bouillon cube
5 c. water
3 tbsp. fresh or 1 tbsp. dried dill

In large sauce pan add vegetable oil. Add celery, onion, carrots and bay leaves and saute 3 minutes. Add split peas, water and bouillon cube. Bring to boil, cover and simmer until vegetables are tender. Then put in blender to make soup, thick and blended. Add dill.