Smoky Split Pea Soup

Name: Smoky Split Pea Soup
Yield: 6
Ingredients: 1 yellow onion, chopped; 3 medium carrots, cut into small pieces; 2 ribs celery, cut into small pieces; 1 clove garlic, finely chopped; 6 slices bacon; 2 cups split peas; 2 teaspoons fresh thyme, plus more for serving; 1 bay leaf; 1½ teaspoons kosher salt; ¼ teaspoon freshly ground black pepper; ½ teaspoon smoked paprika, plus more for serving

Active Time: 20 minutes Total Time: 1 hour 45 minutes Serves: 6

Gluten Free

Ingredients

1 yellow onion, chopped
3 medium carrots, cut into small pieces
2 ribs celery, cut into small pieces
1 clove garlic, finely chopped
6 slices bacon
2 cups split peas
2 teaspoons fresh thyme, plus more for serving
1 bay leaf
1½ teaspoons kosher salt
¼ teaspoon freshly ground black pepper
½ teaspoon smoked paprika, plus more for serving

Instructions

Chop the onion. Cut the carrots and celery into small pieces. Finely chop the garlic.

Slice the bacon crosswise into ½-inch wide pieces.

In a large pot, cook the bacon over medium heat, stirring occasionally, until crisp, 5 to 6 minutes. Use tongs to lift the bacon onto a paper towel lined plate. Add the onion to the pot and cook, stirring often, until softened, 4 to 5 minutes. Add the carrots and celery and cook, stirring, often, until tender and beginning to caramelize, 7 to 8 minutes. Stir in the garlic for 30 seconds.

Add the split peas and 8 cups of water. Stir in the thyme and bay leaf. Let come to a boil. Reduce the heat to medium-low, partially cover with a lid, and simmer until the split peas are tender and falling apart, about 1 hour 30 minutes. Stir in the salt and pepper. Remove and discard the bay leaf.

Using a handheld blender or a regular blender, puree the soup until smooth. Add more water if it’s too thick. Serve topped with the bacon, thyme, and paprika.

step by step

/01/

Chop the onion.

/02/

Cut the carrots and celery into small pieces. Finely chop the garlic.

/03/

Slice the bacon crosswise into ½-inch wide pieces.

/04/

In a large pot, cook the bacon over medium heat, stirring occasionally, until crisp, 5 to 6 minutes. Use tongs to lift the bacon onto a paper towel lined plate.

/05/

Add the onion to the pot and cook, stirring often, until softened, 4 to 5 minutes.

/06/

Add the carrots and celery and cook, stirring, often, until tender and beginning to caramelize, 7 to 8 minutes. Stir in the garlic for 30 seconds.

/07/

/08/

Stir in the salt and pepper. Remove and discard the bay leaf. Using a handheld blender or a regular blender, puree the soup until smooth. Add more water if it’s too thick.