Hickory Smoke Split Pea Soup
Warm up with the rich, smoky flavors of Hickory Smoke Split Pea Soup, a hearty and comforting recipe that takes classic split pea soup to the next level. Infused with the deep essence of hickory via a touch of liquid smoke, this soup boasts velvety green split peas simmered to perfection alongside vibrant carrots, celery, and onions. Aromatic spices like smoked paprika, cumin, and thyme elevate each spoonful, while a vegetable broth base keeps it light yet satisfying. Perfect for cozy nights, this vegan-friendly soup delivers a robust, smoky taste without the need for meat. Serve it with a sprinkle of fresh parsley for a vibrant finish, and watch it become your new go-to when you're craving savory warmth. Perfect for meal prep, this one-pot soup also freezes beautifully, making it a versatile addition to any weeknight dinner or family gathering.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 2 cups Dried green split peas
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 2 medium Carrots, diced
- 2 stalks Celery stalks, diced
- 3 cloves Garlic cloves, minced
- 2 teaspoons Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Dried thyme
- 6 cups Vegetable broth
- 1 piece Bay leaf
- 1 teaspoon Liquid smoke (hickory flavor)
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Rinse the dried green split peas under cold water until the water runs clear. Set aside.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic, smoked paprika, ground cumin, and dried thyme. Sauté for 1-2 minutes, until fragrant.
Add the rinsed split peas to the pot along with the vegetable broth and bay leaf. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for 60-75 minutes, stirring occasionally to prevent sticking.
Once the peas have broken down and the soup has thickened, remove the bay leaf and stir in the liquid smoke, salt, and black pepper. Taste and adjust seasoning if needed.
If you prefer a smoother consistency, use an immersion blender to blend the soup to your desired texture.
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve warm.
Nutrition Facts
Calories |
386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.8 g | 10% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 919 mg | 40% | |
| Total Carbohydrate | 61.2 g | 22% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 11.1 g | ||
| Protein | 21.5 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 102 mg | 8% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1266 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
