I made this soup on Monday after a long day at school. With just a little measuring, chopping, and patience, I had a warm, filling dinner and over a quart of leftovers. Stay tuned for a nice use of those leftovers in an upcoming post. While the soup is cooking, you can make a salad and some nice salad dressing (recipe also forthcoming). I also ate it with a slice of yogurt bread toast with a lot of butter.
I love the cumin-smoked paprika combo I used in this soup. Both spices add a lot of umami, which makes the soup really satisfying. Some vegetarian split pea soups are bland or way too salty, but I think the spices in this one give it some depth and flavor without adding too much salt. This vegetarian thinks that smoked paprika is a great substitute for the smoky, savory ham flavor in a lot of split pea soups. I put celery seeds in there because I didn’t have celery. They were fine, but add a diced celery rib if you’ve got one.
Split pea soup
makes 6 cups-ish, enough for at least 4 meals
2 tsp vegetable oil
1/2 medium onion, diced
1 carrot, diced
1 celery rib, diced, if you have it
1/2 tsp ground cumin
1/2 tsp whole cumin seeds
1/4 tsp celery seeds if you don’t have a celery rib
1 tsp smoked paprika
1 lb split peas
6 cups vegetable broth or 6 cups water with 1 tbsp Better than Bouillon soup base
Heat vegetable oil in a soup pot over medium heat. When it is hot, add the onion, carrot, and spices. Saute until onion and carrot are soft and onion is translucent, about 5 minutes. Add split peas and broth and bring to a boil. Lower heat to a simmer and cook until peas are done to your liking, about 40 minutes.