Yellow Split Pea Soup With Dill & Edamame

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 medium carrots, chopped
• 2 stalks celery, diced
• Pinch salt
• 2 cloves garlic, minced
• 1 cup yellow split peas
• 4 cups vegetable broth
• 2 tablespoons fresh dill, minced
• freshly ground black pepper
• salt to taste
• 1 cup frozen, shelled edamame beans, thawed
• Pinch smoked salt, optional

1. Heat the oil in a medium size soup pot over high heat. Add the onion, carrots, celery and a pinch of salt. Reduce the heat to medium and saute until the vegetables start to get tender, about 5 minutes. Add the garlic and saute 1 minute longer.
2. Sort and wash the peas. Add to the pot along with the broth, dill and pepper. Bring the soup to a boil; reduce the heat to low and simmer, partially covered, until the peas are tender, about 45 minutes, stirring occasionally. You may need to add water if the soup gets too thick. Check for seasoning.
3. Stir in the edamame beans and simmer for an additional 5 minutes. Ladle the soup into bowls and sprinkle with a bit of the smoked salt.

olive oil, onion, carrots, stalks celery, salt, garlic, peas, vegetable broth, fresh dill, freshly ground black pepper, salt, frozen, salt

Taken from food52.com/recipes/23967-yellow-split-pea-soup-with-dill-edamame (may not work)