Description
A hearty and nutritious pea soup made with dried split green peas, fresh vegetables, and fragrant herbs. This vegetarian and gluten-free recipe is perfect for a comforting meal, offering a rich, creamy texture that can be customized with optional smoked paprika or diced ham for an added depth of flavor.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups dried split green peas, rinsed
- 1 large carrot, chopped
- 1 celery stalk, chopped
- 6 cups vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- ½ teaspoon salt, or to taste
Optional
- Diced ham for added flavor
- Smoked paprika (½ teaspoon) for a smoky, meat-free flavor
Instructions
- Heat the olive oil: Warm 1 tablespoon of olive oil in a large pot over medium heat until shimmering.
- Sauté the onion: Add the chopped onion to the pot and cook for about 4 minutes until softened and translucent.
- Add garlic: Stir in the minced garlic and cook for an additional 1 minute to release its aroma, being careful not to burn it.
- Add main ingredients: Stir in the rinsed split peas, chopped carrot, chopped celery, vegetable broth, bay leaf, dried thyme, black pepper, and salt.
- Bring to a boil and simmer: Increase heat to bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for about 60 minutes, stirring occasionally. The peas should become soft and the soup will thicken. Add more broth or water if it becomes too thick.
- Remove bay leaf: Take out the bay leaf from the soup and discard.
- Puree for texture: Use an immersion blender to partially or fully puree the soup based on your preference for smoothness.
- Serve: Ladle the hot soup into bowls. Optionally, garnish with diced ham or sprinkle smoked paprika for extra flavor.
Notes
- For a smoky flavor without meat, add ½ teaspoon of smoked paprika to the soup during cooking.
- This soup thickens as it cools—when reheating, add water or broth to achieve desired consistency.
