Sunday, October 3, 2010

Smoky Split Pea Soup

I love this recipe! We have made it several times. I came across it in a Vegetarian Times magazine. It freezes quite well too, so we usually make a double batch. I like to take it to work for an easy, filling, lunch. The recipe below is from Vegetarian Times.

Smoky Split Pea Soup

1 cup green split peas
2 Tbs. olive oil
1 tsp. smoked paprika
1 tsp. chopped chipotle chile, canned in adobo sauce
1 large sweet potato, peeled and diced (3 cups)
2 medium onions, diced (3 cups)
3 ribs celery, diced (1 cup)
4 cloves garlic, minced (4 tsp.)
1 14-oz. can diced tomatoes

1. Soak split peas in large bowl of cold water overnight.
2. Heat oil in 3-qt. saucepan over medium heat. Add paprika and chipotle, and stir. Add sweet potato, onions, and celery, and season with salt and pepper, if desired. Cover, and cook 10 minutes, or until onions are soft and translucent. Add garlic, and sauté 2 minutes.
3. Drain split peas, and add to pot with 6 cups water. Bring soup to a boil, reduce heat to medium-low, and simmer 1 hour. Add tomatoes, and cook 30 minutes more, or until split peas are tender. 

*image via vegetariantimes*


  1. Now that's a split pea soup I could eat... nice and chunky :)

    Thanks for stopping by What's Cooking Wednesday! Hope to see you next week!

  2. that sounds perfect for fall!

    Thanks for stopping by What's Cooking Wednesday! Hope you link up with us again next week!