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Vegetarian Split Pea Soup

Thick and Smoky Vegetarian Split Pea Soup Recipe

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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 2 cups dried green split peas, rinsed
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 small potato, peeled and diced
  • 2 tbsp olive oil
  • 6 cups vegetable broth
  • 1 bay leaf
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1 tbsp tomato paste
  • 1/4 tsp liquid smoke (optional)
  • 1 tbsp lemon juice or apple cider vinegar
  • Salt and black pepper, to taste

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and potato. Cook for about 6 minutes, stirring often, until softened.
  2. Stir in garlic, tomato paste, smoked paprika, thyme, and liquid smoke if using. Cook for 1 minute, stirring, until fragrant.
  3. Pour in vegetable broth, then add split peas and bay leaf. Bring to a boil, reduce heat to low, cover partially, and simmer for 45 to 50 minutes, until peas are tender.
  4. Remove from heat and discard the bay leaf. Use an immersion blender to partially blend the soup, leaving some texture.
  5. Stir in lemon juice and season with salt and pepper. Ladle into bowls and serve hot.

Notes

For the deepest flavor, wait to add salt until after the peas are fully cooked. The soup will thicken as it cools, so add a little broth when reheating to get back to the right consistency.