Vegan Split Pea Soup with Smoked Paprika

Ingredients

• 1 lb Dried green split peas
• 8 cups Vegetable broth
• 1 medium Onion
• 2 medium Carrots
• 2 stalks Celery
• 3 cloves Garlic
• 2 tsp Smoked paprika
• 1 tsp Dried thyme
• 1 each Bay leaf
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1Measure 1 lb of dried green split peas into a fine-mesh sieve and rinse them thoroughly under cool running water. Set aside.
2. 2Prepare your vegetables: Peel and finely dice the 1 medium onion. Peel and cut the 2 medium carrots into 1/2-inch cubes. Wash and cut the 2 stalks of celery into 1/2-inch pieces. Peel and mince the 3 cloves of garlic.
3. 3Place a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery to the dry pot. Cook, stirring occasionally, for 8 to 10 minutes, or until the vegetables have softened and the onion is translucent. Add the minced garlic and cook for 1 minute more, until fragrant.
4. 4Add the rinsed 1 lb of dried green split peas to the pot with the softened vegetables. Pour in 8 cups of vegetable broth. Stir in 2 tsp of smoked paprika, 1 tsp of dried thyme, 1 bay leaf, 1 tsp of salt, and 0.5 tsp of black pepper.
5. 5Increase the heat to high and bring the soup to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for 60 to 75 minutes. Stir occasionally to prevent sticking. The soup is ready when the split peas are very tender and have broken down, causing the soup to thicken.
6. 6Carefully remove and discard the 1 bay leaf from the pot. Taste the soup and add more salt or black pepper if desired, but do not add more than the amounts listed in the ingredients.
7. 7Ladle the hot soup into bowls and serve immediately.

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