Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened, about 8-10 minutes.1 tablespoon olive oil, 1 large yellow onion, 2 carrots, 2 stalks celery
- Stir in the minced garlic, smoked paprika, and dried thyme. Cook for another minute until fragrant, being careful not to burn the garlic.2 cloves garlic, 1/2 teaspoon smoked paprika, 1 teaspoon dried thyme
- Add the rinsed split peas to the pot. Pour in the vegetable broth. If using a ham hock or smoked ham, add it now. Add the bay leaf.1 pound dried green split peas, 8 cups low-sodium vegetable broth, 1 ham hock, 1 bay leaf
- Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for 45 minutes to 1 hour, or until the split peas are very tender and have started to break down. Stir occasionally to prevent sticking.
- Once the peas are tender, remove the bay leaf and the ham hock (if used). For a creamier soup, you can use an immersion blender to blend a portion or all of the soup until it reaches your desired consistency. Alternatively, you can carefully transfer about 2-3 cups of the soup to a regular blender, blend until smooth, and then return it to the pot.1 bay leaf, 1 ham hock
- Season the soup generously with salt and freshly ground black pepper to taste. Ladle the High Protein Split Pea Soup into bowls and serve hot. Garnish with fresh parsley, croutons, or a dollop of Greek yogurt or sour cream if desired.to taste salt, to taste freshly ground black pepper, fresh parsley, croutons, plain Greek yogurt or sour cream
Notes
Allow the soup to cool completely before refrigerating for up to 4-5 days, or freeze for up to 3 months after thoroughly cooling. Reheat gently on the stovetop, adding broth or water if thickened. You may need to add a splash of broth or water if the soup has thickened significantly.
