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Vegetarian Split Pea Soup

Inspired by Ali Slagle. The New York Times. April 2022. Written May 9, 2022. Updated March 17, 2023.

Filed Under
mains
,
soups
Time
  • 1 large onion (or 2 medium), finely diced
  • 1 large leek (or 2 medium), finely diced
  • 2 carrots, ¼" dice or slice
  • 2 stalks of celery, ¼" dice or slice
  • 4 sprigs of fresh thyme
  • 1 tbsp smoked paprika
  • A few cloves
  • 1 pound dried split peas, rinsed
  • 4 cups homeade vegetable stock, or water
  • 4 cups water
  • 1 bay leaf
  • Handful of chopped parsley
  • Black Pepper
  • Salt
  • 1 large onion (or 2 medium), finely diced
  • 1 large leek (or 2 medium), finely diced
  • 2 carrots, ¼" dice or slice
  • 2 stalks of celery, ¼" dice or slice
  • 4 sprigs of fresh thyme
  • 1 tbsp smoked paprika
  • A few cloves
  • 1 pound dried split peas, rinsed
  • 4 cups homeade vegetable stock, or water
  • 4 cups water
  • 1 bay leaf
  • Handful of chopped parsley
  • Black Pepper
  • Salt

  1. Sweat the onion, leek, carrots, and celery in a stock pot until translucent (10-15 minutes).

  2. Then, add the thyme, parika, cloves, and a few cracks of pepper. Cook for a minute or two before adding the split peas followed by the vegetable stock, water, and bay leaf.

  3. Simmer until the split peas are very tender (45 minutes to an hour).

  4. Stir in the parsley, adjust the seasoning to taste, and serve as is; or, blend the soup and serve.

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