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This simple split pea soup turns basic ingredients into a filling meal that'll make you feel cozy inside. The split peas break down naturally for a smooth texture while veggies add flavor and good-for-you nutrients.
I started making this during an extra cold winter when we needed to stretch our food budget. It quickly turned into something my family asks for at least twice every month when the weather gets cold.
Ingredients
- Green Split Peas: These little legumes form the base of the soup and give you protein plus a natural creaminess when they break down. Try to find peas with even coloring and no dark spots.
- Onion: Makes the flavor foundation that boosts everything else. Either yellow or white onions work great.
- Garlic: Gives the soup its rich taste. Go for fresh cloves if you can, but jarred stuff works too if you're in a hurry.
- Potatoes: Yukon or yellow potatoes add heartiness and a slightly buttery taste. They also help the soup get thicker as they cook.
- Celery: Adds a light flavor and soft texture. Pick bright, crisp stalks for best results.
- Neutral Oil: Avocado oil is perfect since it handles high heat well and doesn't have a strong taste that would fight with the other flavors.
- Carrots: Bring a touch of sweetness and pretty color. Look for firm carrots with bright orange color.
- Fresh Thyme: Adds woodsy herb notes that really match the peas. Fresh works best but you can swap in dried if needed.
- Bay Leaves: These give a hint of extra flavor while cooking. Just take them out before eating.
- Vegetable Broth: Makes up the tasty liquid base. Spending a bit more on good broth really pays off here.
- Water: Lets you make the soup exactly as thick or thin as you want it.
- Liquid Smoke: This magic ingredient gives your soup that smoky taste that usually comes from ham, keeping it totally plant-based.
- Salt and Pepper: Pulls all the flavors together. Sea salt and fresh ground pepper taste best.
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Step-by-Step Instructions
- Start Your Flavor Base:
- Warm the oil in a big pot over medium heat until it looks shimmery but isn't smoking. Toss in your chopped onions and spread them out evenly. Cook for about 5-8 minutes, giving them a stir now and then until they turn see-through with slightly golden edges. This brings out their sweetness. Sprinkle with a bit of salt and pepper to draw out their juices.
- Add Your Flavor Boosters:
- Put in the celery, garlic, thyme, bay leaves and split peas. Keep stirring for around 2 minutes so the garlic doesn't burn. You'll know it's ready when you can smell the garlic and the peas look shiny from the oil. This step wakes up the herb flavors and gets the peas ready to cook.
- Start The Main Cooking:
- Pour in your veggie broth, making sure to scrape up any brown bits stuck to the bottom of the pot. Those bits pack tons of flavor. Let it come to a gentle bubble, then turn the heat down to medium-low. Put the lid on and let it cook for 20-25 minutes, stirring once in a while. During this time, the peas will start to soften and break apart, creating the base texture of your soup.
- Finish The Soup:
- When the peas have started to break down, add your diced potatoes, carrots and liquid smoke. Mix everything well. Keep cooking with the lid on for another 20-25 minutes, stirring occasionally so nothing sticks. The soup will get much thicker as everything cooks down. Add water bit by bit until you get the thickness you like. Some folks prefer it really thick and stew-like, others like it more soupy.
- Serve It Up:
- Give it a taste and add more salt, pepper or liquid smoke if needed. Don't forget to fish out those bay leaves since they're not meant to be eaten. Serve your soup hot in bowls, maybe with some crusty bread for dipping.
The liquid smoke in this soup makes all the difference. I found out how amazing it was when I tried to copy my grandma's ham-based split pea soup after I went vegetarian. Just a few drops creates that smoky taste I remembered without using any meat. Now my kids specifically ask for this soup on rainy days, saying it feels like wearing a warm blanket.
Storage and Meal Prep
This split pea soup keeps really well and actually tastes even better the next day as all the flavors mix together more. Put cooled soup in containers with tight lids and keep in the fridge for up to 5 days. When you warm it up, you'll notice it's gotten much thicker. Just add a splash of water or broth to thin it out and heat it slowly over medium-low, stirring now and then so it doesn't burn on the bottom.
Freezer Friendly Option
This soup freezes super well, so it's perfect for making big batches. Let it cool all the way before putting it in freezer containers, leaving about an inch of space at the top since it'll expand when frozen. Write the date on it and freeze for up to 3 months. Thaw in the fridge overnight before warming it up gently on the stove or in the microwave, adding some liquid if it's too thick.
Serving Suggestions
While this soup is filling enough to be a meal on its own, a few extras can make it even better. A chunk of crusty sourdough or warm rolls are perfect for dipping. For something fresh on the side, try a simple green salad with just lemon and olive oil to balance the hearty soup. Some crunchy homemade croutons on top add nice texture, and a swirl of plant-based cream or good olive oil makes it look and taste fancy.
Customization Options
You can easily change this soup to match what you have or what you like. No fresh thyme around? Dried works too, just use about a third as much. Try adding a teaspoon of smoked paprika for extra smoky flavor. If you like spicy food, throw in some red pepper flakes or a chopped jalapeño. You can swap leeks for onions if you want a milder taste. To pack in more nutrients, stir in some chopped kale or spinach during the last five minutes of cooking.
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Frequently Asked Questions
- → Can I skip soaking dried split peas?
You don’t need to soak split peas before cooking. Just rinse them well and check for small stones or dirt before using.
- → How do I make the soup smoother?
For a smoother texture, blend some of the soup with an immersion blender or a regular blender and mix it back in.
- → What works instead of fresh thyme?
No fresh thyme? Dried thyme works too! Use a smaller amount since dried herbs are stronger in flavor.
- → Is it okay to freeze leftovers?
Absolutely! Store your soup in a sealed container for up to three months. Warm it slowly on the stove and add water if it’s too thick.
- → How can I make the soup thicker or thinner?
If you want it thinner, stir in some water or broth bit by bit. If it’s too thin, let it cook longer to naturally thicken up.