There’s something very homey and comforting about a bowl of pea soup on a cold winter day. I remember my mother making pea soup that started with the leftovers of a ham – leg bone and all – simmering in a pot and imparting its rich, smoky flavour.
But today we have liquid smoke and smoked paprika to the rescue. Pigs and vegans rejoice!
This recipe is fast, easy and will last for 3-4 days in your fridge. In fact, it’s even better the next day.
Let’s get started.
2 Tbsps. oil
1 medium onion diced
2 medium carrots cut into quarter moons or diced
4 cups vegetable broth
1 cup yellow split peas
1– 3 Tbsps. red lentils (the more you add the thicker your soup will be).
½ tsp salt or to taste
1 tsp smoked paprika
½ tsp liquid smoke
In a medium-sized pot, sauté the onions and carrots in the olive oil until the onions are translucent (about 2 minutes). Add the remaining ingredients and bring to a boil. Reduce the heat, cover and simmer for one hour until the split peas are tender.
Optional – I like to use a hand blender and give the soup a brief whiz just to make it creamier while still retaining its chunkiness.
p.s. This soup is wonderful with some crispy fried Sham.