Vegetarian Split Pea Soup

1. 1
   prep

   Rinse and sort the split peas.

   Place the dried split peas in a fine-mesh strainer and rinse under cold water until the water runs clear. Pick through and discard any small stones or discolored peas.

   TIPSorting peas is quick but important — even packaged peas can hide tiny stones that chip teeth.
2. 2
   saute · ~9 min

   Sauté the aromatics until tender.

   1.Heat olive oil in a Dutch oven over medium heat.

   2.Add diced onion, carrot, and celery. Cook until softened (6-8 min).

   3.Add minced garlic and smoked paprika. Stir and cook until fragrant (1 min).

   TIPLet the vegetables sweat gently — browning is fine and adds deeper flavor here.
3. 3
   simmer · ~55 min

   Add split peas, herbs, and water. Bring to a boil, then simmer.

   1.Add rinsed split peas, dried thyme, bay leaves, and 4 cups water to the pot.

   2.Bring to a rolling boil, then reduce heat to low.

   3.Cover partially with a lid and simmer until peas are very tender and falling apart (45-55 min).

   4.Stir occasionally to prevent sticking, especially in the last 15 minutes.

   TIPPartially cover the lid to let steam escape — the soup thickens naturally without becoming watery.
4. 4
   mix

   Remove bay leaves and season the soup.

   Fish out and discard the bay leaves. Stir in the salt and black pepper. For a creamier texture, use an immersion blender to briefly blend a portion of the soup right in the pot — a few pulses will do.

   TIPOnly salt at the end — salting peas early can toughen their skins and slow down cooking.
5. 5
   serve

   Finish with lemon juice and fresh parsley. Serve hot.

   Stir in freshly squeezed lemon juice. Ladle into bowls and top with chopped parsley. Serve with crusty bread or a grilled cheese sandwich.

   TIPThat squeeze of lemon at the very end brightens all the earthy flavors — don't skip it.

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