Cookwith

Name: Hearty Vegetarian Split Pea Soup
Prep time: 1 h
Total time: 1 h
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 large yellow onion, diced; 2 medium carrots, diced; 2 celery stalks, diced; 3 garlic cloves, minced; 1 teaspoon smoked paprika; 1/2 teaspoon dried thyme; 1/2 teaspoon ground black pepper; 1 1/2 cups dried green split peas, rinsed; 6 cups low-sodium vegetable broth; 1 bay leaf; 1 teaspoon salt (or to taste); 2 medium Yukon Gold potatoes, peeled and diced; 1 tablespoon lemon juice; Chopped fresh parsley, for garnish

Hearty Vegetarian Split Pea Soup

BakedPasta9229

This classic vegetarian split pea soup is a comforting, hearty dish that’s perfect for chilly days. The soup builds flavor from a base of aromatic vegetables and smoked paprika, delivering a satisfying depth reminiscent of traditional versions, but entirely meat-free and allergy-friendly. Yukon Gold potatoes add creaminess and body, while a splash of lemon juice at the end brightens the flavors. It’s filling, protein-rich, and perfect for meal prep—tasting even better the next day. Serve with crusty bread or a sprinkle of fresh parsley for a cozy, nourishing bowl that everyone at the table will love.

Ingredients

Instructions

Heat the olive oil in a large pot over medium heat.
Add the onion, carrots, and celery. Sauté for 5-7 minutes, until softened.
Add the garlic, smoked paprika, thyme, and black pepper. Cook for 1 minute, stirring constantly.
Stir in the rinsed split peas, vegetable broth, bay leaf, and salt.
Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes.
Add the diced potatoes, stir, and continue to simmer uncovered for another 20-25 minutes, until the split peas and potatoes are tender.
Remove the bay leaf. Stir in the lemon juice.
Taste and adjust seasoning if needed.
Serve hot, garnished with chopped parsley.