Yellow Split Pea Soup with Smoked Paprika
When my husband takes the boys up to the mountains for a night or two, first I call Martha for hike. Then, I go into soup mode.
For me, soup is all about simplicity –vegetables and protein in a one pot meal. I make soup for dinner and often end up eating it for breakfast and lunch the next day. My husband cringes when I tell him this; he has a strong dislike of leftovers, and has not yet discovered the appeal of eating dinner for breakfast. Those who cook non-stop definitely get the leftover thing –and the charm of last night’s dinner first thing in the morning.
Tonight’s soup was exceedingly hearty –filled with chicken stock, legumes and mushrooms, three nutritious, filling foods that could easily make meals in and of themselves.
1 cup yellow split peas
3 cups water
2 bay leaves
¼ teaspoon smoked paprika
2 tablespoons grapeseed oil
1 onion, chopped
1 clove garlic, sliced
8 ounces mushrooms, sliced
1 quart stock (vegetable or chicken)
1 cup kale, chopped and steamed
½ teaspoon celtic sea salt
- In a medium sauce pan, bring split peas, water, bay leaves and paprika to a boil
- Reduce and simmer for 1 hour, until peas break apart
- Remove peas from heat, discard bay leaves and place peas in blender
- Puree peas on high speed, until smooth, then set aside
- In a large sauce pan, heat oil and sauté onion over medium low until translucent, 10- 15 minutes
- Add garlic and mushrooms and sauté until tender
- Stir pureed peas, stock, kale and salt into onion, mushroom mixture
- Warm and serve
For this soup, you can definitely use veggie stock instead of the chicken stock; I like chicken stock as it gives the soup a good hit of protein. These days I’m focusing my diet as much as possible on protein and greens –and of course, dessert.
Never miss a recipe!
Subscribe by Email to elanaspantry.com:Posted on March 8, 2008 in soups by Elana
you might also like: Butternut Squash - My Favorite Soup
or Matzoh Ball Soup
site feed email subscription print friendly recipe
email this recipe
add to del.icio.us add to stumbleupon share on facebook 9 comments
9 comments for the post “Yellow Split Pea Soup with Smoked Paprika”
leave a comment
Before submitting your comment: If you are inquiring about recipe ingredients, products, substitutions or other related items on this website, please visit my FAQ page first, or visit the forums.
Split peas and smoked paprika sound like a match made in heaven! Thanks so much for the idea!
March 11th, 2008 6:36 am
dinner for breakfast = the best.
smoked paprika is fast becoming the most used spice in my pantry.
March 11th, 2008 11:27 am
LyB- Yes, the smoked paprika and the peas are divine together!
Michelle- I am getting really into the smoked paprika also, I use it for so many different dishes, it is delicious!
March 11th, 2008 12:42 pm
Thank you for this wonderful soup recipe. I made it for lunch today and my husband and 3yr old loved it.
March 13th, 2008 3:16 pm
Hi Anina,
I was just thinking about you yesterday, wondering how you are since we haven’t been in touch for a couple of weeks. Thanks for your comment and I hope you are well!
Elana
March 13th, 2008 3:29 pm
Hi Elana.
I came across this recipe when I was looking for smoked paprika online - looks delicious! If ever I can find smoked paprika, I will try it! I am also in Boulder; can I buy this in town, or do you purchase it online? Thanks. Many other recipes on your site look great and I look forward to trying some; we are also gluten free and it sounds like you and I spend about the same amount of time in the kitchen.
Thank you!
March 23rd, 2008 6:40 pm
Hi Julia-
Thanks for stopping by my site and for your kind words. I think I bought the smoked paprika at Vitamin Cottage, though when I checked last time I was there they were out.
I added a link above to spice hunter, so you can buy the smoked paprika online if you would like.
Elana
March 25th, 2008 11:40 am
I love leftovers for breakfast, in fact I am not that big of a fan of breakfast food and prefer non breakfasty foods. I have been using smoked paprika for years and adore it and buy large quantities of it. Try it in Chicken paprikash! Here is the recipe that I generally follow: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_18332,00.html
Penzeys spices sells smoked paprika at http://www.penzeys.com, although it is not as strongly smoked as my favorite spanish paprika at Zingerman’s Deli in Ann Arbor. They might ship it to you, I think the brand name is Vera. Zingermans.com is the site. Good luck to all searching, it is worth the search. The smokier the better.
March 27th, 2008 3:12 pm
Ginger- thanks so much for stopping by and for your helpful comment!
April 1st, 2008 1:10 pm