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!
- 1 yellow onion
- 4 carrots
- 4 cloves garlic
- 2 tablespoons olive oil
- 1 pound split peas
- 8 cups vegetable broth
- 1 teaspoon liquid smoke
- Kosher salt
- Fresh ground pepper
- Smoked paprika to garnish (optional)
- Chop 1 onion and 4 carrots. Mince 4 garlic cloves.
- In a large soup pot or Dutch oven over medium high heat, heat 2 tablespoons olive oil. Add the onion and carrots and saute for 2 minutes. Add garlic and 1 pound split peas and saute for 1 minute.
- Add 8 cups vegetable broth. Bring to a boil, then simmer for 45 to 55 minutes, until the split peas fall apart and the soup becomes thickened. With a hand-held immersion blender, pulse a few times to yield a smoother yet still chunky texture.
- Taste, then season with 1 teaspoon liquid smoke (to taste), kosher salt, and fresh ground pepper. Garnish with smoked paprika if desired.