Smoky Split Pea Soup
Serves 8
Time 1 hr 5 min
Smoked paprika and sundried tomatoes give this vegetarian soup (traditionally made with ham or pork) a hearty flavor.
Special Diets:
Ingredients
- 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
- 1/4 teaspoon ground black pepper
Method
In a large pot, bring 1/2 cup of the 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 carbohydrates (3g dietary fiber, 3g sugar), 3g protein.
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.
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Ingredients
- 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
- 1/4 teaspoon ground black pepper