It’s been cold and rainy so I have been knocking out a lot of stews and soups. This split pea soup recipe is little nod to my vegan days. The best thing about that time was learning how to cook whole foods in creative ways. The smoked paprika, fennel, and thyme give this soup an earthy and smoky flavor. No fats or oils are added either.
I lb organic split green peas
4 cups of water
3 cups Pacific Foods low sodium vegetable broth
1 medium onion
2 cups fennel
1 cup carrot
2 stalks of celery
5 to 6 sprigs of fresh thyme
3 cloves of garlic
1 tbs smoked paprika
Kosher salt to taste
Chop all the vegetables and garlic, then set aside. Bring the water, broth, and split peas to a boil. Add garlic then take it right back down to a simmer, cover, and let it cook for an hour. Stir occasionally. Add chopped vegetables, thyme, salt it to your liking, then cover and simmer again. About another 30 to 45 minutes. When peas and vegetables are melting into the broth, it’s done. Remove thyme stems, smash with a potato masher, and stir in the smoked paprika.
Wish I had a better picture to share but the steam was coming up and I was starving….
The Grand Gourmand 