📝 About This Recipe
This soul-warming soup proves that you don't need a ham hock to achieve a deep, campfire-inspired flavor profile. By leaning on high-quality Spanish smoked paprika (pimentón) and a mirepoix of caramelized aromatics, we create a velvety texture and a rich, savory depth that respects a low-sodium lifestyle. It is a hearty, fiber-packed bowl that transforms humble pantry staples into a sophisticated, vibrant meal.
🥗 Ingredients
The Base
- 1 pound Dried Green Split Peas (rinsed and picked through for stones)
- 2 tablespoons Extra Virgin Olive Oil (high quality for better flavor)
- 1 large Yellow Onion (finely diced)
- 2 medium Carrots (peeled and diced into 1/4-inch rounds)
- 2 pieces Celery Stalks (diced small)
- 4 pieces Garlic Cloves (minced)
Spices and Aromatics
- 1.5 tablespoons Smoked Spanish Paprika (Pimentón) (use 'Dulce' for mild or 'Picante' for a kick)
- 1 teaspoon Dried Thyme
- 1/2 teaspoon Dried Oregano
- 2 pieces Bay Leaves (fresh or dried)
- 1/2 teaspoon Freshly Ground Black Pepper (to taste)
Liquids and Finishing
- 6 cups Low-Sodium Vegetable Broth (ensure it is 'No Salt Added' if possible)
- 2 cups Water (plus more if soup becomes too thick)
- 1 tablespoon Apple Cider Vinegar (adds essential acidity to replace salt)
- 1/4 teaspoon Liquid Smoke (optional, for extra depth)
- 1/4 cup Fresh Parsley (chopped for garnish)
- 1 piece Lemon Wedges (for serving)
👨🍳 Instructions
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1
Rinse the split peas thoroughly in a fine-mesh sieve under cold running water. Sort through them to remove any small stones or debris, then set aside to drain.
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2
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat until shimmering.
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3
Add the diced onion, carrots, and celery. Sauté for 8-10 minutes, stirring occasionally, until the onions are translucent and the vegetables begin to soften and slightly caramelize.
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4
Stir in the minced garlic and cook for just 60 seconds until fragrant, being careful not to let it burn.
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5
Add the smoked paprika, dried thyme, and dried oregano. Stir constantly for about 1 minute to 'bloom' the spices in the oil; this unlocks a much deeper flavor profile.
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6
Pour in the rinsed split peas and stir to coat them thoroughly in the spice and oil mixture.
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7
Add the low-sodium vegetable broth, 2 cups of water, and the bay leaves. Increase the heat to high and bring the liquid to a boil.
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8
Once boiling, reduce the heat to low, cover the pot with a lid slightly ajar, and let it simmer gently.
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9
Cook for 50-60 minutes, stirring every 15 minutes to ensure the peas aren't sticking to the bottom of the pot.
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10
The soup is done when the peas have completely broken down and the texture is thick and creamy. If you prefer a smoother soup, use an immersion blender to pulse it a few times.
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11
Remove the bay leaves. Stir in the apple cider vinegar and the optional liquid smoke. The acidity of the vinegar is crucial in low-sodium cooking to brighten the flavors.
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12
Season with plenty of freshly ground black pepper. Taste and add a splash more vinegar if the flavors feel 'flat'—this mimics the bite of salt.
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13
Ladle into warm bowls, garnish with fresh parsley, and serve with a lemon wedge on the side for an extra hit of brightness.
💡 Chef's Tips
For the best flavor, use 'Pimentón de la Vera'—it has a unique wood-smoked aroma that is superior to standard paprika. If the soup becomes too thick as it sits (peas absorb a lot of liquid), simply thin it out with a splash of water or more low-sodium broth. To add a 'meaty' texture without the ham, try adding 1 cup of diced smoked tofu or sautéed mushrooms at the end. Avoid adding salt during the cooking process; in low-sodium cooking, using acids like lemon or vinegar at the very end is the secret to a satisfying palate. This soup tastes even better the next day as the flavors have more time to meld and develop.
🍽️ Serving Suggestions
Serve with a side of warm, crusty whole-grain sourdough bread for dipping. Pairs beautifully with a crisp green salad dressed in a sharp lemon-tahini vinaigrette. Top with a dollop of Greek yogurt or silken tofu cream for added richness. For a drink pairing, try a chilled hibiscus iced tea or a sparkling water with a heavy squeeze of lime. Add a sprinkle of toasted sunflower seeds or pumpkin seeds on top for a delightful crunch.