Split pea soup has always been my favorite kind of soup. It's hearty, filling, and perfect for cold, winter days. While it is conventionally made with ham, the smoked paprika in this version gives it that smoky and savory flavor without needing any ham.
(Vegan, Gluten-Free, Soy-Free)
(Serves 5 - 6)
2 cups of split peas
5 cups of water
4 cups of low sodium veggie broth
4 cups of gold potatoes, cubed
3 large carrots, diced
1 sweet yellow onion, diced
2 garlic cloves, minced
1 tbsp dried oregano
1 tsp of smoked paprika
1 tsp of cumin
Pinch of pepper to taste
Rise and strain the split peas. In a large stock pot, add the split peas, water and veggie broth and bring to a boil. Boil for 10 minutes, and then add the rest of the ingredients. Bring to a slow boil and cook for 1 hour, stirring occasionally. Once cooked, using a large high speed blender, blend about half of the soup and pour it back in the stock pot. Stir the soup and serve hot!