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Pioneer Woman Split Pea Soup

Pioneer Woman Split Pea Soup - recipe card
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A hearty, smoky split pea soup that skips the pork but keeps all the comfort. Green split peas simmer with carrots, celery, and onion until creamy, finished with a touch of liquid smoke and fresh thyme for depth.

Ingredients

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  • 1 tbsp olive oil
  • 1 cup yellow onion, finely diced (about 1 medium)
  • 1 cup carrots, peeled and diced into 1/4-inch pieces (about 2 medium)
  • 1 cup celery, diced into 1/4-inch pieces (about 2 stalks)
  • 2 cloves garlic, minced
  • 1 lb dried green split peas, rinsed and picked over
  • 6 cups low-sodium vegetable broth
  • 2 bay leaves
  • 1 tsp liquid smoke
  • 1 tsp kosher salt
  • 1/2 tsp black pepper, freshly ground
  • 1 tsp fresh thyme leaves, chopped
  • 1 tbsp fresh lemon juice

Instructions

  1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the diced onion, carrots, and celery, and cook, stirring frequently, for 5 to 7 minutes, until the vegetables soften and the onion becomes translucent. This aromatic base builds the soup’s flavor.
  2. Add the minced garlic and cook for 1 minute, until fragrant, stirring constantly to prevent burning. The garlic should sizzle but not brown, as browning would add bitterness.
  3. Add the rinsed split peas, vegetable broth, and bay leaves. Stir to combine, scraping any browned bits from the bottom of the pot. Bring the mixture to a boil over high heat, then reduce the heat to low and cover.
  4. Simmer gently for 45 to 55 minutes, stirring occasionally to prevent the peas from sticking to the bottom. The soup is done when the peas are tender and falling apart, and the liquid has thickened to a creamy consistency. If the soup becomes too thick, add extra broth or water a splash at a time.
  5. Remove the bay leaves and discard. Using an immersion blender (or carefully transferring to a blender in batches), puree the soup until smooth and creamy. For a slightly chunky texture, blend only half and leave the rest as is.
  6. Stir in the liquid smoke, kosher salt, black pepper, and fresh thyme. The liquid smoke adds a bacon-like smokiness, but start with less if you prefer a milder flavor.
  7. Add the fresh lemon juice just before serving, stirring to brighten the flavors. Taste and adjust seasoning if needed.
  8. Serve hot, garnished with extra thyme leaves or a swirl of olive oil if desired. The soup will thicken as it cools, and it stores well for leftovers.

Notes

Storage: Store in an airtight container in the refrigerator for up to 5 days. Freezing: Freeze in a freezer-safe container for up to 3 months; thaw overnight in the fridge. Reheating: Reheat on the stovetop over medium-low heat, adding a splash of broth or water to loosen. The soup thickens after chilling, so you may need to adjust consistency. Microwave in 1-minute intervals, stirring between, until hot.

Nutrition

Keywords: split pea soup, hearty soup, vegetable soup, American comfort food, meatless soup, stovetop recipe, green split peas, healthy soup, easy soup, weeknight dinner, smoky flavor, liquid smoke

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-split-pea-soup/