Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 lb dried green split peas, rinsed
  • 8 cups vegetable broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp smoked paprika

Instructions:

  1. Heat butter over medium heat in a Dutch oven. Add diced onion, carrots, and celery, cooking for 6–8 minutes until onions are translucent and carrots have softened.
  2. Stir in minced garlic, dried thyme, and smoked paprika. Cook for 60 seconds until fragrant.
  3. Add the rinsed split peas, vegetable broth, bay leaf, and black pepper to the pot.
  4. Bring the mixture to a boil over medium-high heat, then immediately reduce heat to low.
  5. Cover with a lid slightly ajar and simmer for 60–75 minutes, stirring occasionally, until peas are completely softened and the soup has thickened.
  6. Remove the bay leaf and stir in salt to taste. Optionally, use an immersion blender for a smoother finish.