This split pea soup cooks into a thick, high-protein meal with smoked paprika and dark leafy greens. It’s an easy, cozy dinner that works well on the stovetop, in a slow cooker, or in an Instant Pot.
Ingredients
- 2 tablespoons olive oil or coconut oil
- 1 large onion chopped
- 3 cloves garlic chopped
- 6 cups vegetable stock
- 3 carrots peeled and chopped
- 1 ½ cups green split peas rinsed
- ½ to 1 teaspoon smoked paprika
- 1 bay leaf
- ½ teaspoon ground black pepper
- 1 cup dark leafy greens of your choice (e.g., spinach, kale)
Instructions
- Heat oil over medium heat in a large soup pot or Dutch oven. Add onion and sauté for 5 minutes. Add garlic and cook for another minute.
- Add vegetable stock, carrots, split peas, smoked paprika, bay leaf, and black pepper. Bring to a boil, then reduce the heat and simmer on medium-low for about 1 hour, until the peas are soft, stirring occasionally.
- Add dark leafy greens and cook for 3 minutes. Then remove bay leaf and purée the soup with a handheld immersion blender (or in batches using a blender or food processor) until smooth.