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Rustic bowl of thick green split pea soup with diced carrots and potatoes, topped with smoked paprika, olive oil and chopped parsley, a spoon resting inside, with a basket of dinner rolls, dried split peas and a bay leaf nearby

Smoky Vegetarian Split Pea Soup

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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.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large yellow onion diced
  • 2 medium carrots peeled and diced
  • 2 ribs celery diced
  • 3 cloves garlic minced
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon dried thyme
  • 1 pound dried green split peas about 2 1/4 cups, rinsed and picked over
  • 1 medium Yukon Gold potato peeled and diced
  • 8 cups vegetable broth plus more to thin
  • 2 bay leaves
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon liquid smoke optional
  • 1 tablespoon apple cider vinegar or lemon juice
  • salt to taste
  • chopped fresh parsley for serving

Method
 

  1. 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.
  2. Stir in the garlic, smoked paprika and thyme and cook for 1 minute, until fragrant.
  3. 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.
  4. Remove the bay leaves. For a smoother soup, blend part of it with an immersion blender, leaving some texture, or leave it chunky.
  5. 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.
  6. 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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