Split Pea Soup

Ingredients

• •1 cup (200 g) dried green split peas, picked over and rinsed: Use dried split peas rather than fresh or frozen garden peas.
• •1 tablespoon olive oil
• •1 small yellow onion, finely diced, about 1 cup (140 g)
• •1 medium carrot, peeled and finely diced, about 1/2 cup (70 g)
• •1 celery stalk, finely diced, about 1/2 cup (60 g)
• •2 garlic cloves, minced
• •1/2 teaspoon dried thyme
• •1/2 teaspoon smoked paprika
• •4 cups (960 ml) low-sodium vegetable broth
• •1 cup (240 ml) water, plus more hot water as needed: Extra water depends on evaporation and how long your peas take to soften.
• •1 bay leaf
• •1/2 teaspoon fine salt
• •1/4 teaspoon ground black pepper
• •1 teaspoon apple cider vinegar

Instructions

1. 1

   Soften the vegetables

   Check the split peas for debris, rinse in a fine-mesh strainer, and drain. Heat the olive oil in a deep 4-quart saute skillet over medium heat. Add the onion, carrot, and celery and cook for 6–7 minutes, stirring, until the onion is softened. Add the garlic, thyme, and smoked paprika and stir for 30 seconds.

   
2. 2

   Simmer until the peas soften

   Add the split peas, vegetable broth, 1 cup water, bay leaf, salt, and pepper. Bring to a boil, then reduce to a gentle simmer and cover with the lid slightly ajar. Cook for 60–75 minutes, stirring every 10–15 minutes and scraping the bottom, until the peas crush easily and many have broken down. Add hot water 1/4 cup at a time if the soup becomes too thick before the peas soften. Older peas may take longer; continue simmering until tender.

   
3. 3

   Mash and finish

   Remove the skillet from the heat and set it on a trivet. Remove and discard the bay leaf. Use a potato masher to gently mash some of the peas, leaving small vegetable pieces for texture. Stir in the cider vinegar. If needed, add hot water 1/4 cup at a time until the soup is thick but easy to ladle. Serve hot. Allow about 90 minutes for cooking and finishing; pea age and evaporation can extend the time.