Split Pea Soup (Vegetarian)
The smoked paprika takes over for ham in this vegetarian version.
- 3 carrots, chopped
- 2 yellow onions, chopped
- 2 stalks celery, chopped
- olive oil
- 1 pound split peas
- 2 quarts vegetable or chicken stock
- 1 1/2 teaspoons smoked paprika
- Kosher salt
- Freshly ground black pepper
In a large stock pot, sauce the carrots, onions and celery until soft. Add the split peas and the stock. Add the smoked paprika and salt and pepper to taste.
Bring to a boil, then reduce to a simmer. Cover and cook until the peas are tender.
Using an immersion blender, blend the soup until smooth.