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This comforting split pea soup transforms humble ingredients into a hearty meal that warms both body and soul. The earthy split peas cook down to create a naturally creamy texture while the vegetables add depth and nutrition.
I first made this recipe during a particularly cold winter when I needed something that would stretch our grocery budget. It quickly became a family favorite, requested at least twice a month during chilly weather.
Ingredients
- Green Split Peas: These humble legumes create the foundation of the soup offering protein and a naturally creamy texture when cooked down. Look for peas that appear uniform in color without discoloration.
- Onion: Creates the aromatic base that enhances all other flavors. A yellow or white onion works well here.
- Garlic: Adds depth and complexity. Fresh cloves provide the best flavor but pre minced works in a pinch.
- Potatoes: Yellow or Yukon potatoes add substantial texture and naturally buttery flavor. Their starch helps thicken the soup beautifully.
- Celery: Contributes subtle flavor and gentle texture. Select crisp stalks with bright color.
- Neutral Oil: Avocado oil works perfectly as it has a high smoke point and neutral flavor that won't compete with other ingredients.
- Carrots: Add natural sweetness and bright color. Choose firm carrots with vibrant orange hue.
- Fresh Thyme: Brings earthy herbaceous notes that complement the peas perfectly. Fresh is preferred but dried works too.
- Bay Leaves: These infuse a subtle complexity during cooking. Whole leaves are removed before serving.
- Vegetable Broth: Forms the flavorful liquid base. A good quality broth makes a noticeable difference.
- Water: Allows you to adjust thickness to your preference.
- Liquid Smoke: This gives the traditionally ham flavored soup its smoky depth while keeping it plant based.
- Salt and Pepper: Essential for bringing all flavors together. Sea salt and freshly ground pepper provide the best flavor.
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Step-by-Step Instructions
- Create the Flavor Base:
- Heat your oil in a large heavy bottomed pot over medium heat until it shimmers but doesn't smoke. Add the diced onions and spread them evenly across the bottom of the pot. Sauté for 5 to 8 minutes, stirring occasionally until they become translucent and slightly golden at the edges. This process releases their natural sweetness. Season with a pinch of salt and pepper which helps draw out moisture.
- Build the Aromatics:
- Add the celery, minced garlic, fresh thyme, bay leaves and split peas to the pot. Stir continuously for about 2 minutes to prevent the garlic from burning. You will know its ready when the garlic becomes fragrant and the split peas are glossy from the oil. This step toasts the herbs and begins to wake up the flavors of the peas.
- Begin the Cooking Process:
- Pour in the vegetable broth, stirring well to incorporate any browned bits from the bottom of the pot. These contain concentrated flavor. Bring the mixture to a gentle simmer then reduce heat to medium low. Cover with a lid and allow to cook for 20 to 25 minutes, stirring occasionally. During this time, the peas will begin to soften and break down, creating the foundation of your soups texture.
- Complete the Soup:
- Once the peas have started breaking down, add the diced potatoes, carrots and liquid smoke. Stir well to distribute everything evenly. Continue cooking for another 20 to 25 minutes with the lid on, stirring occasionally to prevent sticking. The soup will thicken considerably as the peas and potatoes break down. Add water gradually until you reach your desired consistency. Some prefer a thicker stew like texture while others enjoy a more soup like consistency.
- Finish and Serve:
- Taste and adjust seasonings, adding more salt, pepper or liquid smoke as needed. Remove the bay leaves as they're not meant to be eaten. Serve the soup hot in bowls, perhaps with crusty bread on the side for dipping.
The liquid smoke in this recipe is truly transformative. I discovered its power after trying to recreate my grandmother's ham based split pea soup after becoming vegetarian. Just those few dashes create that nostalgic smoky flavor without any animal products. My children now request this soup specifically on rainy days, saying it feels like a hug in a bowl.
Storage and Meal Prep
This split pea soup stores exceptionally well, actually improving in flavor after a day in the refrigerator as the ingredients have more time to meld together. Store cooled soup in airtight containers in the refrigerator for up to 5 days. When reheating, you will notice it has thickened considerably. Add a splash of water or broth to reach your desired consistency and warm slowly over medium low heat, stirring occasionally to prevent scorching on the bottom.
Freezer Friendly Option
Split pea soup freezes beautifully, making it perfect for batch cooking. Allow the soup to cool completely before transferring to freezer safe containers, leaving about an inch of headspace to allow for expansion. Label with the date and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or in a microwave, adding liquid as needed to adjust consistency.
Serving Suggestions
While this soup is substantial enough to serve as a complete meal, there are several accompaniments that complement it beautifully. A slice of crusty sourdough bread or warm dinner rolls make perfect dipping companions. For added freshness, serve with a crisp green salad dressed simply with lemon and olive oil to contrast the soups heartiness. A sprinkle of homemade croutons adds welcome crunch, while a swirl of plant based cream or a few drops of good olive oil creates an elegant finish.
Customization Options
This versatile soup readily accepts variations to suit your taste or pantry. No fresh thyme? Dried works fine at one third the amount. Add a teaspoon of smoked paprika for additional smoky depth. For heat lovers, a pinch of red pepper flakes or a diced jalapeño adds pleasant warmth. Leeks can substitute for onions for a more delicate flavor profile. For additional nutrition, stir in a few handfuls of chopped kale or spinach during the last five minutes of cooking.
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Frequently Asked Questions
- → Can I use dried split peas without soaking them?
Yes, dried split peas do not require soaking before cooking. Simply rinse and sort them to remove any debris or stones before adding to your soup.
- → How can I make this soup creamier?
To make the soup creamier, blend a portion of it using an immersion blender or transfer some to a stand blender before mixing it back into the pot.
- → What’s a good substitute for fresh thyme?
If you don’t have fresh thyme, you can use dried thyme. Use about half the amount, as dried herbs are more concentrated in flavor.
- → Can I freeze leftover split pea soup?
Yes, split pea soup freezes well. Store it in an airtight container for up to three months. Thaw and reheat gently over low heat, adding water if needed to adjust the consistency.
- → How do I adjust the thickness of the soup?
If the soup is too thick, add water or additional broth a little at a time until the desired consistency is reached. If it’s too thin, continue simmering until it thickens.