This hearty split pea soup is comfort in a bowl thick, cozy, and naturally creamy with a gentle smoky flavor from paprika. It comes together with simple pantry staples and slow simmers into a nourishing, protein-packed meal. Perfect for chilly evenings, it’s satisfying enough to stand alone yet light enough to pair with crusty bread or a fresh salad.
Ingredients
- 1 cup dried green split peas, rinsed
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups vegetable broth (or more as needed)
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Rinse the split peas thoroughly under cold running water. Drain well and set aside.
- Heat the olive oil in a large heavy-bottomed pot over medium heat.
- Add the chopped onion, diced carrots, and diced celery. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
- Stir in the minced garlic and cook for about 1 minute, just until fragrant, being careful not to let it brown.
- Add the rinsed split peas, vegetable broth, bay leaf, dried thyme, and smoked paprika to the pot. Stir to combine.
- Increase the heat to bring the mixture to a gentle boil, then reduce the heat to low and maintain a steady simmer.
- Simmer uncovered for 45–50 minutes, stirring occasionally, until the split peas are tender and the soup has thickened. Add a splash of extra broth or water if it becomes too thick.
- Remove and discard the bay leaf. Season the soup generously with salt and freshly ground black pepper to taste.
- For a smoother, creamier texture, use an immersion blender to puree part of the soup directly in the pot, or transfer a portion to a blender and pulse carefully, then return it to the pot.
- Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot.
Variation
- Add smoky depth: Stir in 1–2 teaspoons additional smoked paprika or a drop of liquid smoke at the end of cooking for a bolder smoky kick.
- Creamier finish: Swirl in a splash of coconut milk, oat cream, or a knob of vegan butter just before serving for added richness.
- Herb-forward version: Replace thyme with Italian seasoning or add a sprig of fresh rosemary and a few sprigs of thyme while simmering, removing the stems before serving.
Cooking Notes
- Simmer gently rather than at a hard boil; this helps the split peas soften evenly and prevents scorching on the bottom of the pot.
- Stir occasionally, especially in the last 20 minutes of cooking, as thick soups tend to stick more easily.
- If your split peas seem to take longer to soften, they may be older and need extra time simply continue to simmer and add small splashes of broth or water as needed.
Serving Suggestions
- Serve with warm crusty bread, garlic toast, or cornbread for a complete, cozy meal.
- Top each bowl with extra smoked paprika, a drizzle of olive oil, or a dollop of plain yogurt (or dairy-free yogurt) for contrast.
- Pair with a simple green salad such as mixed greens with lemon vinaigrette to balance the soup’s richness.
Tips
- Prep vegetables in advance and store them in the fridge so the soup comes together quickly on busy days.
- Make a double batch and freeze in individual portions for easy grab-and-heat lunches or weeknight dinners.
- For extra protein and texture, stir in a handful of cooked barley, quinoa, or diced potatoes during the last 15–20 minutes of cooking.
Prep Time
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
Nutritional Information (Per Serving)
- Calories: 210 kcal
- Protein: 11 g
- Sodium: 600 mg (approx.)
Frequently Asked Questions
- Can I use yellow split peas instead of green?
Yes, yellow split peas work well and give a slightly sweeter flavor and lighter color. Cooking time is similar; just simmer until tender. - Does this soup freeze well?
Absolutely. Let the soup cool completely, portion into airtight containers, and freeze for up to 3 months. Thaw in the fridge overnight and reheat gently with a splash of broth or water. - How can I make this soup even smokier?
Increase the smoked paprika to 1 teaspoon, or add a small dash of liquid smoke at the end of cooking. Start with a few drops and taste as you go. - Can I make this in a slow cooker?
Yes. Sauté the vegetables and garlic first, then transfer everything to a slow cooker. Cook on LOW for 7–8 hours or on HIGH for 4–5 hours, until the peas are very tender.
Conclusion
This hearty split pea soup with smoky paprika is simple, satisfying, and built on everyday ingredients, yet it delivers deep, comforting flavor in every spoonful. Packed with plant-based protein and fiber, it’s a nourishing choice for weeknights or make-ahead lunches. Customize the smokiness, blend to your preferred texture, and enjoy a cozy bowl anytime.
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Split Pea Soup
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Vegan, Vegetarian, Dairy-Free, Gluten-Free (if using gluten-free broth)
Description
This hearty split pea soup is comfort in a bowl thick, cozy, and naturally creamy with a gentle smoky flavor from paprika. It comes together with simple pantry staples and slow simmers into a nourishing, protein-packed meal. Perfect for chilly evenings, it’s satisfying enough to stand alone yet light enough to pair with crusty bread or a fresh salad.
Ingredients
Scale
- 1 cup dried green split peas, rinsed
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups vegetable broth (or more as needed)
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Rinse the split peas thoroughly under cold running water. Drain well and set aside.
- Heat the olive oil in a large heavy-bottomed pot over medium heat.
- Add the chopped onion, diced carrots, and diced celery. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
- Stir in the minced garlic and cook for about 1 minute, just until fragrant, being careful not to let it brown.
- Add the rinsed split peas, vegetable broth, bay leaf, dried thyme, and smoked paprika to the pot. Stir to combine.
- Increase the heat to bring the mixture to a gentle boil, then reduce the heat to low and maintain a steady simmer.
- Simmer uncovered for 45–50 minutes, stirring occasionally, until the split peas are tender and the soup has thickened. Add a splash of extra broth or water if it becomes too thick.
- Remove and discard the bay leaf. Season the soup generously with salt and freshly ground black pepper to taste.
- For a smoother, creamier texture, use an immersion blender to puree part of the soup directly in the pot, or transfer a portion to a blender and pulse carefully, then return it to the pot.
- Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot.
Notes
- If you prefer a thinner soup, stir in extra vegetable broth or water at the end until it reaches your desired consistency.
- For deeper flavor, let the soup rest for 10–15 minutes before serving; it thickens and the flavors meld as it sits.
- This soup continues to thicken as it cools. When reheating, loosen with a splash of broth or water.
- Use low-sodium vegetable broth if you want more control over the salt level.
- Taste and adjust the smoked paprika at the end if you’d like a more pronounced smoky note.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1 1/2 cups)
- Calories: 210 kcal
- Sugar: 5 g (approx.)
- Sodium: 600 mg (approx., depends on broth)
- Fat: 5 g (approx.)
- Saturated Fat: 0.8 g (approx.)
- Unsaturated Fat: 4 g (approx.)
- Trans Fat: 0 g
- Carbohydrates: 32 g (approx.)
- Fiber: 13 g (approx.)
- Protein: 11 g (approx.)
- Cholesterol: 0 mg
Keywords: split pea soup, hearty soup, vegan soup, smoky split pea, vegetable soup, comfort food, weeknight dinner