There’s nothing quite like a comforting bowl of soup in the winter. Split pea is one of my favorites, since its not only hearty and delicious, but easy to make. Of course the easiest way is to buy a bag of split peas with a flavoring packet and just add water. But when experimenting with our own recipe, we found simply adding some sautéed onions and garlic to a vegetable broth base gives great flavor! We also added some liquid smoke (mmm) to mimic the ham that normally gives the soup flavor, which you could add instead if you’d like.
I love how cooking down the split peas causes them to disintegrate into a thick, soupy texture. We used an immersion blender to blend the soup a bit after cooking, but not too much – I like to keep it fairly chunky. Serve it with fresh baked bread or rolls for a hearty winter meal!
Split Pea Soup
What You Need
2 tablespoons olive oil
One yellow onion
4 cloves garlic
1 pound split peas
8 cups vegetable broth
About 1 teaspoon liquid smoke
Kosher salt and fresh ground pepper
Smoked paprika to garnish (optional)
What To Do
1 Chop an onion and four carrots. Mince four garlic cloves.
2 In a large soup pot or Dutch oven over medium high heat, heat the olive oil. Add the onion and carrots and saute for 2 minutes. Add the garlic and split peas, and saute for 1 minute.
3 Add 8 cups vegetable broth. Bring to a boil, then simmer for about 45 to 55 minutes, until the split peas fall apart and become a thick texture.
4 With a hand-held immersion blender, pulse a few times to yield a smoother yet still chunky texture (optional).
5 Taste, then season with around 1 teaspoon liquid smoke (to taste), kosher salt and fresh ground pepper. Garnish with smoked paprika if desired.