Since I’ve been recipe blogging I have had multiple requests for a split pea soup recipe. I’d never really understood the appeal of split pea soup. I think I was always a little put off by the color. So, after initially ignoring several of these requests I accepted the invitation and decided to figure out what all the fuss was about. I get it now. I’m a new split pea soup convert. This soup was cozy, filling, and oh-so-yummy!
This recipe was adapted from and inspired by this one from Ina Garten. There’s a great video there accompanying the recipe if you find video recipes helpful. I added a splash of liquid smoke and a dash of smoked paprika to give it that hint of smoky flavor that meat eaters achieve with a ham bone. If you eat meat, feel free to do the ham bone thing.
This recipe takes a little while to make, but most of that time is hands-off.
The split peas and potatoes are divided, with some of them getting added halfway through cooking. The split peas and potatoes that cook the longest turn very mushy and contribute extra creaminess, and the ones added later remain a little chunky for a nice texture. If you want to add everything at the beginning and blend it for a smoother soup, be my guest.
Here’s the recipe. Enjoy!
- 2 cups dry green split peas, divided 16 oz
- 8 cups vegetable broth
- 2 medium onions, chopped 16 oz
- 2 medium celery stalks, chopped 3 oz
- 2-3 medium carrots, chopped 6 oz
- 1 Tbsp olive oil omit for oil-free
- 12 oz potatoes, chopped optional, for maintenance, omit for nightshade-free or replace with sweet potato
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried oregano
- 2 tsp smoked paprika omit for nightshade-free
- 1-2 tsp liquid smoke to taste
- In a large soup pot or dutch oven, heat the 1 Tbsp of olive oil* over medium heat. Add the onions and sauté for 8-10 minutes. Add the garlic, salt, pepper, and oregano, and stir another minute.
- Add the 8 cups of broth along with 1.5 cups of the split peas, reserving 1/2 cup to add partway through cooking.
- Bring to a boil, then reduce heat and simmer, covered, for 40 minutes.
- Add the rest of the dry split peas, chopped celery and carrots, and potatoes (if using).
- Continue to simmer, covered, another 40 minutes, or until the peas are cooked and the vegetables are tender.
- Add the liquid smoke and smoked paprika, and additional salt and pepper to taste. Partially pureé a few cups of the soup with a blender or immersion blender, or leave it chunky. Add broth or water to thin, if desired.
- For an oil-free soup, dry sauté the onions, covered with a lid, and leave out the oil.
- This soup doesn’t make a complete meal on it’s own, so it’s great for combining with another side dish. You’ve got additional veggies, a fat serving, and half of a grain serving (if on maintenance) to work with. I recommend eating this with a side of raw or roasted veggies, and a side of (flourless) toast with butter.
- To weigh this soup, divide it equally amongst 6 bowls or storage containers. Or, you could divide into 3 containers and know that each contains two servings. I would do this if I were freezing this soup. See this post about weighing mixed category dishes.
- The 1 Tbsp of oil used in this recipe gets spread out amongst 6 servings of soup, so I don’t bother to count it. You could count it as 1/6 of a fat serving if you want to.
- 2 cups (16 oz) of split peas a little more than doubles in weight when cooked to produce about 36 oz of cooked legumes, or 6 protein servings.
- If you want to include a full grain serving instead of half, feel free to double the amount of potatoes in the soup. It will be less like a split pea soup and more like a potato split pea soup, but it will certainly still be yummy!