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Warm and hearty, this version of split pea soup features sweet potatoes for a touch of natural sweetness and smoky paprika for added depth of flavor. It’s still a “set it and forget it” recipe, but with a delicious twist!
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Ingredients
- 16 ounces dried green split peas (rinsed and drained)
- 4 cups chicken broth (or vegetable broth for a vegetarian version)
- 2 cups water
- 1 meaty ham bone or 1 cup diced smoked turkey (optional for a smoky flavor)
- 2 medium sweet potatoes, peeled and diced
- 2 ribs celery, diced
- 2 large carrots, diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bay leaf
- ½ teaspoon black pepper
- ½ teaspoon dried thyme leaves
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh parsley, for garnish
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Instructions
- Assemble the ingredients:Rinse and drain the split peas well. In a 6-quart slow cooker, combine the split peas, chicken broth, water, ham bone (or smoked turkey), sweet potatoes, celery, carrots, onion, garlic, bay leaf, black pepper, thyme, and smoked paprika.
- Cook: Cover and cook on low for 6-8 hours or on high for 4-5 hours, until the peas and vegetables are soft and creamy.
- Adjust seasoning: Remove the bay leaf and ham bone. If using a ham bone, shred any meat and return it to the soup. Stir in olive oil for a touch of richness.
- Blend (optional): For a creamier texture, use an immersion blender to partially blend the soup, leaving some chunks for texture.
- Finish and serve: Garnish with fresh parsley and serve warm with crusty bread or a side salad.
Notes
- Make it vegetarian: Skip the ham bone and smoked turkey, and add 1 teaspoon of liquid smoke or smoked paprika for a smoky flavor.
- Thicker soup: Reduce the water by ½ cup or let it cook uncovered for the last hour.
- Storage: Refrigerate leftovers in an airtight container for up to 5 days or freeze for up to 3 months.
