Classic Split Pea Soup

1 tablespoon extra virgin olive oil
1 medium onion, diced (about 2 cups)
4 medium carrots, peeled and diced (11/2 cups)
3 stalks celery, diced (1 cup)
2 cups dried split green peas, check for pebbles and rinse well in mesh strainer
2 cloves garlic, finely chopped
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
1 whole bay leaf
8 cups (2 quarts) low sodium vegetable broth
1/2 teaspoon smoked paprika
1/2 teaspoon black pepper
pinch of salt, optional
1 tablespoon apple cider vinegar (or your favorite)

In a soup pot, warm olive oil over medium heat. Add onions and cook until slightly soft, but not browned. Stir in carrots and celery and cook for another few minutes. Add the sorted and rinsed split peas, the garlic, thyme and bay leaf. Pour in the vegetable broth, stir to combine and bring to a slow boil.
Lower the heat and simmer gently, partially covered with lid, until peas are falling apart, about 1 1/2 hours. Feel free to mash the peas a bit with a potato masher or blend slightly with an immersion blender for a thicker soup.
Season the soup to taste with the smoked paprika (for that classic smokey flavor), black pepper, salt (if desired) and a splash of apple cider vinegar to balance the acidity.
This soup freezes well.

Nutrition Information