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Smoky Split Pea Soup

Not Your Grandmother's Split Pea Soup

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!
Course Soup
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 6
Calories 260kcal
Author Jill Nystul


  • 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


  • 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.


Calories: 260kcal | Carbohydrates: 44g | Protein: 10g | Fat: 5g | Sodium: 179mg | Potassium: 847mg | Fiber: 12g | Sugar: 10g | Vitamin A: 9840IU | Vitamin C: 15.3mg | Calcium: 95mg | Iron: 2.8mg