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Vegetarian Split Pea Soup with Carrots and Thyme

Vegetarian Split Pea Soup with Carrots and Thyme

Split pea soup is one of the most comforting and economical soups you can make: a bag of dried peas, a few vegetables and an hour of gentle simmering produce a thick, velvety pot that feeds a crowd. This vegetarian version builds flavor with onions, carrots, celery, garlic, thyme and a little smoked paprika, so it tastes hearty without ham.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 large onion diced
  • 3 medium carrots diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 1 lb green split peas picked over and rinsed
  • 8 cups vegetable broth or water plus 2 tsp salt
  • 2 bay leaves
  • 1 tsp dried thyme or 4 sprigs fresh
  • 1 tsp smoked paprika
  • 1 medium potato peeled and diced, optional
  • salt and black pepper to taste
  • 1 tbsp lemon juice or cider vinegar

Method
 

  1. Heat the oil in a large pot over medium heat. Add the onion, carrots and celery with a pinch of salt and cook until softened, 8–10 minutes. Add the garlic and cook 1 minute.
  2. Add the split peas, broth, bay leaves, thyme, smoked paprika and potato. Bring to a boil, skimming off any foam.
  3. Reduce the heat to low, partly cover and simmer for 60–75 minutes, stirring every 15 minutes and scraping the bottom, until the peas have broken down and the soup is thick.
  4. Remove the bay leaves and thyme stems. For a smoother soup, blend part or all of it with an immersion blender.
  5. Stir in the lemon juice and season generously with salt and pepper.
  6. Serve hot with crusty bread.

Notes

  • Stir regularly toward the end of cooking; split pea soup thickens and can stick to the bottom of the pot.
  • Add a little water if the soup gets too thick for your taste.