Tips for Success
Rinse split peas thoroughly before cooking
Simmer low and slow for the best texture
Stir occasionally to prevent sticking
Add more broth or water if it gets too thick
Ingredients
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
2 carrots, chopped
2 celery stalks, chopped
1 teaspoon dried thyme
1/2 teaspoon smoked paprika (optional)
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper
1 1/2 cups green split peas, rinsed
6 cups vegetable broth
1 bay leaf
Directions
Heat olive oil in a large pot over medium heat. Add onion and sauté until translucent, about 5 minutes.
Stir in garlic, carrots, and celery. Cook for another 3–4 minutes.
Add thyme, smoked paprika, salt, and pepper. Stir to combine.
Add the rinsed split peas, vegetable broth, and bay leaf. Bring to a boil.
Reduce heat, cover, and simmer for 60–75 minutes, stirring occasionally, until peas are soft and soup is thickened.
Remove bay leaf. Use an immersion blender for a smoother texture if desired.
Taste and adjust seasoning. Serve hot with crusty bread or crackers.
Additional Tips or Variations
Add diced potatoes for extra heartiness
Stir in chopped spinach or kale at the end for added greens
Use yellow split peas for a slightly different flavor
Top with croutons or a dollop of sour cream if not strictly vegan