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Split Pea and Vegetable Soup
Abdelaziz

Split Pea and Vegetable Soup

A thick, meat-free split pea soup with carrot, celery, spinach, and smoked paprika that freezes well.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Calories: 315
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil 15 ml
  • 1 medium yellow onion diced
  • 2 medium carrots diced
  • 2 stalks celery diced
  • 2 cloves garlic minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 1/4 cups dried green split peas 250 g, rinsed
  • 6 cups low-sodium vegetable broth 1.4 L
  • 1/2 teaspoon salt adjust to taste
  • 2 cups baby spinach 60 g
  • 1 tablespoon lemon juice 15 ml

Method
 

  1. Heat the oil in a large pot over medium heat. Cook the onion, carrots, and celery 6 minutes, until soft.
  2. Stir in the garlic, smoked paprika, and thyme and cook 30 seconds.
  3. Add the split peas and broth. Bring to a boil, then simmer, partly covered, 50 minutes, stirring now and then, until the peas have collapsed. Older peas can take longer.
  4. Stir in the salt and spinach and cook 1 to 2 minutes. Add the lemon juice at the end and thin with water if needed.

Notes

Nutrition values are estimates per serving.
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