Smoky Vegetarian Split Pea Soup
Split pea soup is one of the thriftiest, most comforting soups there is: a bag of dried peas, a few vegetables and an hour of gentle simmering turn into a big pot of thick, velvety soup. The classic version leans on a ham bone for smokiness, but smoked paprika (and an optional drop of liquid smoke) gives you that same deep, savory flavor with no meat at all.
A diced potato makes it extra creamy, and it freezes beautifully for easy lunches. Serve it with warm Soft Dinner Rolls or crusty bread, and a crisp Kale Caesar Salad with Crispy Chickpeas on the side.
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Smoky Vegetarian Split Pea Soup
A thick, hearty split pea soup with carrots, celery and potato, simmered with thyme and smoked paprika for all the smoky depth of the classic, with no ham needed. A budget-friendly, freezer-friendly vegan soup for chilly days.
Ingredients
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots and celery and cook for 8 to 10 minutes, stirring now and then, until softened and the onion is turning golden.
- Stir in the garlic, smoked paprika and thyme and cook for 1 minute, until fragrant.
- Add the split peas, potato, broth, bay leaves and pepper. Bring to a boil, then lower the heat, partly cover, and simmer for 60 to 75 minutes, stirring every 15 minutes or so and scraping the bottom, until the peas have broken down and the soup is thick.
- Remove the bay leaves. For a smoother soup, blend part of it with an immersion blender, leaving some texture, or leave it chunky.
- Stir in the liquid smoke (if using) and the vinegar. Season with salt to taste; vegetable broths vary a lot, so taste first. If the soup is thicker than you like, thin it with a little more broth or water.
- Ladle into bowls and top with parsley.
Notes
No soaking needed: Split peas cook without soaking. Just rinse them and pick out any small stones.
For a meaty, smoky touch: Stir in crumbled Maple Smoked Tempeh Bacon or diced, browned veggie hot dogs just before serving.
It thickens as it sits: Leftovers set up quite thick in the refrigerator. Add a splash of broth or water when you reheat.
Slow cooker: Sauté the vegetables and spices first, then add everything except the vinegar and liquid smoke to the slow cooker. Cook on low for 7 to 8 hours or high for 4 hours, then finish as directed.
Storage: Keeps for 5 days in the refrigerator or up to 3 months in the freezer.
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Let us know how it was!Shopping list
- Produce: 1 large yellow onion, 2 carrots, celery, garlic, 1 Yukon Gold potato, fresh parsley
- Pantry: 1 lb dried green split peas, 8 cups vegetable broth, olive oil, apple cider vinegar or a lemon, liquid smoke (optional)
- Spices: smoked paprika, dried thyme, bay leaves, salt, black pepper
