Smoky Split Pea Soup

Smoky Split Pea Soup

Serves 8

Smoked paprika and sundried tomatoes give this vegetarian soup (traditionally made with ham or pork) a hearty flavor.

  • 8 cups low-sodium vegetable broth, divided
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, finely chopped
  • 1 teaspoon smoked paprika (pimentón)
  • 1/3 cup sundried tomatoes (not packed in oil), chopped
  • 1 pound dried green split peas, rinsed
  • Freshly ground black pepper
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In a large pot, bring 1/2 cup broth to a simmer over medium-high heat. Add onion and garlic and cook about 6 minutes or until onion is translucent and tender. Stir in smoked paprika and cook 1 minute. Add tomatoes, peas, remaining 7 1/2 cups broth and 1 cup water and bring to a boil. Reduce heat to low, cover and simmer about 40 minutes or until peas are tender.

Purée soup with a hand-held immersion blender or in a blender or food processor until smooth and creamy. Return to heat and simmer 5 minutes more, stirring occasionally. Season with black pepper and serve.

Nutritional Info: 
Per Serving:70 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 160mg sodium, 12g carbohydrate (3g dietary fiber, 3g sugar), 3g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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