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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.
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.

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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  • 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