Whole Food Smoky Green Split Pea Soup
Servings: 8 servings
Calories:
This easy, healthy split pea soup is packed with vegetables, smoky flavor, and plant-based protein. A comforting, one-pot meal that's perfect for meal prep or cozy weeknight dinners—creamy, chunky, and naturally vegan!
Print Recipe
Equipment
- Medium Stock Pot
- Cutting board and chef knife
Ingredients
- 1 16 oz package dried green split peas
- 4 cups water plus up to 2 more cups more for blending and to reach desired consistency (see note)
- 4 cups vegetable stock 1 32 oz. carton
- 1 cup small diced carrots
- 1 cup small diced onions
- 1 cup small diced celery
- 1 cup small diced potato optional
- 2 teaspoons smoked paprika
- ¾ teaspoon dried thyme to taste
- ¾ teaspoon salt to taste
- ½ teaspoon ground black pepper to taste
Instructions
- Rinse the split peas under cold water, removing any debris or stones. Drain well.
- Heat a large soup pot or Dutch oven. When drops of water dance like mercury balls on the bottom add the carrots, onions, celery, and potatoes (if using). Dry sauté until vegetables soften and caramelize a bit.Stir in the smoked paprika, salt, thyme, and black pepper.
- Add the water to deglaze the pot. Add the vegetable stock. Add the split peas. Heat over medium-high until the soup begins to boil.
- Reduce the heat to low, cover partially with a lid, and simmer gently for 30 to 45 minutes. Stir occasionally, until the split peas are very soft and the veggies are tender.
- Taste and adjust salt, pepper, or smoked paprika as needed.
Finish the Soup One of Two Ways
- For Creamy Texture you have two options. 1) Puree ALL of the soup using an immersion blender or traditional blender.2) Puree HALF of the soup using an immersion blender or traditional blender.
- Once the soup is cooked, use an immersion blender to blend roughly all or half of the soup *right in the pot*, leaving the other half chunky for texture.
- *Alternatively*, you can transfer all or half of the soup to a blender, blend until smooth, then return it to the pot and stir to combine.
- Ladle into bowls and enjoy warm. Optional: garnish with a sprinkle of fresh herbs, a dash of hot sauce, or a swirl of plant-based cream.
Notes
For a bright finish and extra depth of flavor, try adding a splash of lemon balsamic, lemon juice, or apple cider vinegar at the end.
The amount of extra water you'll need depends on how thick you like your soup, whether you include potatoes, and whether you blend all of it or just part. This part is entirely up to you! Personally, I like to purée all but about 1/4 of the soup and usually add about 1½ cups of additional water to reach my preferred consistency.
After blending, I often re-season with a pinch more smoked paprika, salt, and pepper to bring everything back into balance.
Keep in mind that the soup will continue to thicken as it cools, so you may want to add a splash of water or broth when reheating.
This soup also freezes beautifully—portion it into 1- to 2-cup containers for easy, nourishing workday lunches.