Smoky split pea soup

I like split pea soup and used to enjoy the smoky ham flavor when I was a meat-eater. So I added some red bell pepper and smoked paprika. I realize that’s not the same as ham, but I liked the color and the smokiness! (The photo is for inspiration – in my version, the bell pepper was mixed in.) Serves 3.

Ingredients

• 1-2 teaspoons of vegetable or olive oil

• 1 medium yellow onion, diced

• Half a red bell pepper cut into short strips

• 1 carrot, diced

• 2 ribs of celery, diced

• 1 teaspoon of smoked paprika

• 1 garlic clove, minced

• 1 cup split peas (about half of a one-pound bag)

• 3 cups vegetable broth

• Salt and pepper, to taste 

Instructions

1. Heat oil in a large pot (with a lid) over medium heat.

2. Add onion, bell pepper, carrots, and celery, and sauté for 5 minutes.

3. Add smoked paprika and garlic and sauté for another minute.

4. Add split peas and vegetable broth, lower the heat to a simmer, and cook for approximately 45 minutes, until the split peas are tender. If you prefer, you can cook them until they turn into a puree – I like to be able to see the split peas in the finished dish.

5. Season to taste with salt and pepper and enjoy! Serve with whole wheat or sprouted toast.

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