Ingredients:

  • 2 tbsp unsalted butter
  • 1 large yellow onion, finely diced
  • 3 medium carrots, diced
  • 3 stalks celery, diced
  • 4 cloves garlic, minced
  • 2 cups dried green split peas, rinsed and sorted
  • 8 cups low-sodium vegetable broth
  • 1 bay leaf
  • 1 tsp smoked paprika
  • 1 tbsp soy sauce
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp lemon juice

Instructions:

  1. Heat butter or oil in a Dutch oven over medium heat. Add onions, carrots, and celery, cooking for 8–10 minutes until onions are translucent and carrots have softened.
  2. Stir in the minced garlic, smoked paprika, and dried thyme, cooking for 60 seconds until fragrant.
  3. Add the rinsed split peas, vegetable broth, soy sauce, and bay leaf. Bring to a gentle boil, then reduce heat to low.
  4. Cover with a lid slightly ajar and simmer for 60–75 minutes until the peas break down and the soup thickens into a puree.
  5. Remove the bay leaf. For a smoother texture, pulse the soup with an immersion blender 3–4 times.
  6. Stir in the lemon juice and adjust seasoning with salt and pepper to taste.