Ingredients
- 1 pound dried green split peas rinsed and sorted
- 1 tablespoon olive oil
- 1 yellow onion diced
- 2 carrots diced
- 2 celery stalks diced
- 3 garlic cloves minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- 7 cups low-sodium vegetable broth plus more as needed
- 1 teaspoon fine salt plus more to taste
- 1/2 teaspoon black pepper
- 1 tablespoon fresh lemon juice
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for 8 to 10 minutes, stirring occasionally, until soft.
- Add the garlic, smoked paprika, and thyme. Stir for 30 seconds, just until fragrant.
- Add the split peas, bay leaf, broth, salt, and pepper. Bring to a boil, then reduce to a steady gentle simmer.
- Cook partially covered for 50 to 65 minutes, stirring from the bottom every 10 minutes, until the peas are very tender. Add hot broth or water if the soup becomes too thick before the peas soften.
- Remove the bay leaf. For a smoother texture, blend 1 to 2 cups of soup and stir it back into the pot. Stir in the lemon juice and adjust salt and pepper before serving.
Nutrition
Calories: 315kcalCarbohydrates: 54gProtein: 18gFat: 4gSodium: 540mgFiber: 20gSugar: 8g
Video
Notes
- The soup thickens as it cools; loosen leftovers with water or broth during reheating.
- For a ham version, stir in cooked diced ham near the end. The nutrition estimate will change.
- Cool promptly and refrigerate up to 4 days or freeze up to 3 months. Reheat leftovers to 165°F (74°C).
- Nutrition is an estimate calculated from USDA FoodData Central values for the listed ingredients.
