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Not Your Grandmother’s Split Pea Soup

Smoky Split Pea Soup

I am not the biggest fan of soup (that would be my husband) but this time of year something comes over me and it seems like all I can think about! I mean what’s not to like!? Soup is a quick, hot meal and is a great way to get more veggies into your diet. Britta writes………..    There’s nothing better at chasing away the chill when the weather turns cold than a big bowl of warm, hearty soup, don’t you think? In addition to being the ultimate comfort meal, soup is also a great option when cooking for a crowd, because it’s easy to make a lot! This smoky split pea soup in particular is just the ticket if you’re cooking for a crowd with dietary restrictions, because it is naturally gluten-free (and vegan too!)

But don’t you worry – just because this soup is packed with healthy veggies, that does NOT mean that it skimps on flavor or heartiness! My husband Neil is a split pea soup fanatic and he loved this soup! My brother Erik loved it too, and mentioned his surprise at how filling a meatless soup could be. If these tough critics gave this soup such rave reviews, I’m sure your friends and family will love it too! :-)

Smoky Split Pea Soup

Smoky Split Pea Soup

adapted from vegetariantimes.com

  • 1 cup green split peas*
  • 2 Tbsp olive oil
  • 1 tsp paprika
  • 1 tsp chipotle pepper packed in adobo, chopped
  • 3 cups sweet potato, diced
  • 3 cups onion, diced
  • 1 cup celery, diced
  • 4 tsp garlic, minced
  • 6 cups water
  • 1 14oz can diced tomatoes
  • salt and pepper to taste

*The recipe stated to soak the peas overnight before making the soup, but the bag of peas I used said they didn’t need to be soaked, so I skipped this step. The peas ended up having a bit of texture to them when the soup was done, which I enjoyed. But if you prefer softer peas, I would make sure to soak them for a least a few hours beforehand.

Begin by chopping up one chipotle pepper from a can of chipotles in adobo sauce. Also dice 1 large sweet potato, 2 medium onions, 3 ribs of celery, and mincing 4 cloves of garlic. Set these aside for now.

Smoky Split Pea Soup

Heat the olive oil in a large pot over medium heat. When it is hot, add the paprika and the chopped chipotle to the pot and stir for a minute or so.

Smoky Split Pea Soup

Then add the sweet potato, onions, and celery, and season them with some salt and pepper. Cover the pot and let the veggies cook for about 10 minutes, until the onions are soft and translucent. Remove the cover, add the minced garlic, and saute for about 2 minutes.

Smoky Split Pea Soup

Add your drained or dry split peas to the pot, along with 6 cups of water. Bring the soup to a boil, then lower the heat to medium-low and let it simmer for 1 hour.

Smoky Split Pea Soup

Then add the can of diced tomatoes, stir, and add salt and pepper to taste. Allow the soup to cook for an additional 30 minutes or so, until the peas are as soft as you like.

Smoky Split Pea Soup

Smoky Split Pea Soup
Jillee writes……..   If you’re thinking your family won’t ever be able to finish such a big pot of soup….never fear….you can FREEZE the leftovers and always have a hearty meal ready to go!

Never put hot food directly into the freezer; you’ll raise the temperature of the freezer and endanger the safety of the food in it.
Remove pot from the heat, let the soup sit for 20-30 minutes, uncovered. Stir occasionally to release more heat from the soup, and when the soup has reached room temperature, it’s ready to be packed.
Ladle soup into zippered plastic bags and lay them flat in a single layer in the freezer; when frozen, stack bags to save space.
To use: thaw overnight in the fridge and reheat over medium-low heat, stirring occasionally.
Leftover soup will last up to 3 days in the fridge or up to 1 month in the freezer.

What is your favorite fall soup?

Smoky Split Pea Soup

Not Your Grandmother's Split Pea Soup

Jill Nystul
If this split pea soup recipe can get rave reviews from the toughest critics in my house, I’m sure your friends and family will love it too!
4.28 from 18 votes
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Soup
Cuisine American
Servings 6
Calories 260 kcal

Ingredients
  

  • 1 cup green split peas*
  • 2 Tbsp olive oil
  • 1 tsp paprika
  • 1 tsp chipotle pepper packed in adobo chopped
  • 3 cups sweet potato diced
  • 3 cups onion diced
  • 1 cup celery diced
  • 4 tsp garlic minced
  • 6 cups water
  • 14 oz can diced tomatoes
  • salt and pepper to taste

Instructions
 

  • Begin by chopping up one chipotle pepper from a can of chipotles in adobo sauce. Also dice 1 large sweet potato, 2 medium onions, 3 ribs of celery, and mincing 4 cloves of garlic. Set these aside for now.
  • Heat the olive oil in a large pot over medium heat. When it is hot, add the paprika and the chopped chipotle to the pot and stir for a minute or so.
  • Then add the sweet potato, onions, and celery, and season them with some salt and pepper. Cover the pot and let the veggies cook for about 10 minutes, until the onions are soft and translucent. Remove the cover, add the minced garlic, and saute for about 2 minutes.
  • Add your drained or dry split peas to the pot, along with 6 cups of water. Bring the soup to a boil, then lower the heat to medium-low and let it simmer for 1 hour.
  • Then add the can of diced tomatoes, stir, and add salt and pepper to taste. Allow the soup to cook for an additional 30 minutes or so, until the peas are as soft as you like.

Nutrition

Calories: 260kcalCarbohydrates: 44gProtein: 10gFat: 5gSodium: 179mgPotassium: 847mgFiber: 12gSugar: 10gVitamin A: 9840IUVitamin C: 15.3mgCalcium: 95mgIron: 2.8mg

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Jill Nystul Photo

Jill Nystul (aka Jillee)

Jill Nystul is an accomplished writer and author who founded the blog One Good Thing by Jillee in 2011. With over 30 years of experience in homemaking, she has become a trusted resource for contemporary homemakers by offering practical solutions to everyday household challenges.I share creative homemaking and lifestyle solutions that make your life easier and more enjoyable!

About Jillee

Jill Nystul

Jill’s 30 years of homemaking experience, make her the trusted source for practical household solutions.

About Jillee

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Food & Recipes

  • In the photos it appears yams were used, but the recipe calls for sweet potatoes. Slightly confusing. They are not the same thing. I tried sweet potatoes, will try yams next time. A delicious recipe, homemade corn muffins are a good companion.

  • My favorite soup is Vegetarian Vegetable, I do eat meat but in soups I just don’t like the texture of meat.
    Pea soup is not a favorite–but this version seems more like vegetable soup so I’ll give it a go.

  • Saturdays in the Fall and Winter will have a pot of soup on the stove. Potato, vegetable, chili, bean soup, minestrone, fish chowder, chicken noodle, pasta fagioli and now I’ll add pea soup to my repertoire.

    Thanks for the recipe!

  • Thanks for the auspicious writeup. It actually used to be a enjoyment account it.

    Glance complicated to more introduced agreeable from you!
    By the way, how can we communicate?

  • Spot on with this write-up, I absolutely feel this website needs
    a lot more attention. I’ll probably be back again to read through more,
    thanks for the advice!

    • You can successfully freeze leftover chipotle peppers. You can remove a pepper with some of the adobo sauce and place on waxed paper. Continue in this manner with any remaining peppers and sauce and freeze. When frozen, remove from the wax paper and place in a freezer bag, labeled of course, and toss back in the freezer. You could also place remaining peppers and sauce in your food processor or blender and blend all together, then remove a tablespoon at a time, placing on wax paper and freeze this way. Then remove the processed “plops” from the wax paper, place in a freezer bag and label. These are great to throw into soups, casseroles, meat loaf, crockpot meats, and of course Mexican meals.

  • This version of split pea soup sounds good. Growing up my Mom would make a version with ham in it. We don’t eat that soup anymore because it wasn’t that tasty.
    As far as fall soups my favorites are a crackpot stew – it has tomato sauce mixed with a cream soup and dried onion soup and chili of course. At our house these soups aren’t just for cold weather. We eat these soups all year round.

  • Every time someone mentions split pea soup or I see a picture my mind immediately goes to that scene in the Exorcist. That horrible green color and texture. Yuck! However, I could definitely give this version try. Looks much more appetizing.

  • I love this recipe! Hubby and I looove homemade soup, and this is one I’ll be making this week ;) I’m going to try adding in some squash or pumpkin to bulk it up (possibly more potatoes, as hubby loves heavier soup/stews). Can’t wait to make it!

  • This sounds wonderful… I love split pea, but have trouble getting the rest of the family over the “it’s a weird color!” hump!

    Also, thank you for putting the recipe at the top of the blog pictures… many times I like to get straight to the good stuff, and will only refer to the pics if necessary. It’s nice not having to scroll so far down the blog to get to the recipes! Much appreciated!

  • This pea soup sounds delicious. I’ve never added tomatoes to my pea soup, and I usually use a regular white potato – but a sweet potato would be a nice change.
    I do like the zing of the chipolte – I’m going to give this a try. We love soup – so a large amount is not a problem – I can easily have it two days in a row!

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