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Dinner recipe · from the recipe book

Split Pea Soup with Smoked Paprika and Thyme

A thick, velvety green split pea soup with sweet carrot, celery and onion, warmed by smoky paprika and thyme, with diced potato for body.

Split Pea Soup with Smoked Paprika and Thyme

Ingredients

  • 1½ cups300 gGreen split peas, dryrinsed and picked over
  • 4 cups880 gVegetable broth
  • 2 cups475 gWater
  • 1½ medium160 gYellow oniondiced
  • 2½ medium150 gCarrotsdiced
  • 2½ stalks100 gCelerydiced
  • 1½ small250 gRed potatoescut into 1/2-inch cubes
  • 4 cloves12 gGarlicminced
  • 1½ tbsp20 gOlive oil
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 2 tsp2 gDried thyme
  • ½ tsp1 gBlack pepper
  • ¼ tsp2 gSalt
  • 2 tsp10 gApple cider vinegar
  • 2½ tbsp chopped10 gFresh parsleychopped

Steps

  1. Prep first: dice the onion, carrot and celery, cube the potato, mince the garlic, chop the parsley, and rinse the split peas in a sieve.
  2. Heat the olive oil in a Dutch oven over medium heat. Add the onion, carrot and celery and cook, stirring, until softened, about 8 minutes.
  3. Stir in the garlic, smoked paprika and thyme and cook for 1 minute until fragrant.
  4. Add the split peas, vegetable broth and water. Bring to a boil, then lower the heat, cover and simmer for 30 minutes, stirring now and then.
  5. Add the potato and simmer, partly covered, for 25 to 30 minutes more, until the peas have broken down and the potato is tender. Add a splash more water if it gets too thick.
  6. Mash some of the peas and potato against the side of the pot with a spoon for a creamier texture, leaving plenty of chunks.
  7. Stir in the cider vinegar, black pepper and salt.
  8. Ladle into bowls and scatter the parsley over the top.

Check labels: Gluten-free when you buy vegetable broth labeled gluten-free.

Allergens: none in the ingredients as written. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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