Smoky Split Pea Soup
Indulge in the comforting, smoky flavors of this hearty Smoky Split Pea Soup, perfect for chilly evenings or a satisfying lunch. Packed with tender dried split peas, aromatic vegetables, and a rich blend of smoked paprika, garlic, and herbs, this soup delivers both flavor and nourishment in every spoonful. The simmering process breaks down the peas into a creamy, velvety base, enhanced by optional slices of smoked sausage or a vegan alternative for added depth. With a simple preparation and an irresistible aroma, this one-pot wonder is an easy way to warm up your home and your appetite. Serve it fresh with a garnish of parsley for a bright finish, and enjoy a healthy, protein-rich bowl that’s as comforting as it is delicious. Perfect for meal prep, this recipe yields six servings and is naturally gluten-free, so it’s great for a variety of diets. From its smoky undertones to its satisfying texture, this split pea soup is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 large, diced Yellow onion
- 2 large, diced Carrot
- 2 large, diced Celery stalks
- 3 minced Garlic cloves
- 1.5 cups Dried split peas
- 6 cups Vegetable broth
- 1.5 teaspoons Smoked paprika
- 1 Bay leaf
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons (chopped, optional for garnish) Fresh parsley
- 1 cup (sliced, optional for added smokiness) Smoked sausage or vegan alternative
Instructions
Heat the olive oil in a large soup pot over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes, or until the vegetables are softened and the onions are translucent.
Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.
Rinse the dried split peas in a fine mesh sieve under cold water, then add them to the pot.
Pour in the vegetable broth and stir in the smoked paprika and bay leaf.
Season with salt and black pepper. Stir well.
Bring the mixture to a boil, then reduce the heat to a simmer.
Cover the pot and let the soup simmer for 50-60 minutes, stirring occasionally to prevent sticking, until the split peas are tender and have broken down to create a creamy consistency.
If using smoked sausage or a vegan alternative, add the slices during the last 15 minutes of cooking to heat through.
Remove the bay leaf and adjust seasoning with additional salt and pepper, if needed.
Ladle the soup into bowls and garnish with chopped fresh parsley, if desired. Serve warm.
Nutrition Facts
Calories |
287 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.2 g | 17% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 1149 mg | 50% | |
| Total Carbohydrate | 31.9 g | 12% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 7.4 g | ||
| Protein | 11.7 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 848 mg | 18% | |
*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.
