Serves 6-8; can be doubled.
1 cup green or yellow split peas
3 cups vegetable broth or water, or a mix of the two
1/2 small onion, diced
1 small carrot, diced
1/4 cup smoky barbeque sauce
1/4 tsp dill weed
Lots of kosher salt and fresh black pepper, to taste
Put all ingredients into a stockpot. Bring to a boil, and then reduce to simmer, cover, and cook for at least one hour until the beans "dissolve." You might need to add a bit of water if the peas are cooking too fast.
When the peas are soft, you can use an immersion blender or food processor to puree for an even smoother soup, but it's usually not necessary.
Serve hot. Or cool completely, and refrigerate or freeze.