GOLDEN SPLIT PEA SOUP
Bake up your favorite cornbread recipe and get ready for a smokey, flavorful, and healthful treat in this variation on a classic split pea soup.
Ingredients
- 3 tablespoons olive oil (divided)
- Zest and juice of 1 lime
- ½ medium onion, diced
- ½ medium onion, thinly sliced
- 1 celery stalk, diced
- 3 –4 medium carrots, diced
- 4 –5 garlic cloves, minced
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- 8 cups vegetable broth
- 2 bay leaves
- ½ teaspoon kosher salt (or smoked salt if you want to amp up the smokiness)
- 8 ounces yellow split peas
- Black pepper to taste
Instructions
- In a heavy-bottomed pot or Dutch oven, add 2 tablespoons oil, lime zest, diced onion, celery, and carrots.
- Cook for 5 minutes on medium-high heat, stirring frequently.
- When softened, add minced garlic, cumin, and smoked paprika and cook for another 2–3 minutes, until fragrant.
- Add vegetable broth, bay leaves, salt, and split peas and bring to a simmer, stirring frequently.
- Reduce heat to medium and continue to simmer for 30 minutes, stirring occasionally, until vegetables and peas are soft.
- Remove from heat.
- Remove bay leaves.
- Using an immersion blender, purée soup.
- Add remaining 1 tablespoon oil and sliced onion to a frying pan.
- Over medium heat, cook onion, stirring frequently until the slices are a dark brown. Remove onions from heat and transfer to a paper towel.
- When ready to serve, place soup into a bowl, add a squeeze of lime juice, and garnish with fried onions.
Notes
This soup can be kept frozen for up to 3 months.
