Makes 8 cups
simple, satisfying soup gets a smoky note from smoked paprika
powder. For extra spice, substitute with chipotle powder or 4 dried
mojito chipotle peppers. Make a big pot of this in your Slow Cooker and
freeze extras for convenient
weeknight meals any day of the week.
1 yellow onions, diced
3 stalks celery, diced
3 medium carrots, peeled and diced
2 cloves garlic, minced
1/2 teaspoon turmeric
1 teaspoons smoked paprika
1/8 teaspoon crushed red chili flake
1 teaspoon dried thyme
1 bay leaf
4 cups water
1 cup dried yellow split peas, rinsed
1 Russet potatoes, peeled and diced
To make soup: Place onions, celery, and carrots in a
large pot with ½ cup of water. Cover and sweat over medium heat until
carrots are soft and onion is translucent, about 10 minutes. Add water,
as needed, to prevent burning. Once carrots are soft, add all of the
other ingredients. Cover, bring to a boil, and reduce to simmer.
Simmer until split peas are completely soft and falling apart, about 1
hour. Add extra water, if needed, as split peas will absorb liquid while cooking.
Remove bay leaf and puree soup in a blender or with an immersion blender. Season, to taste, with salt and black pepper.
Enjoy immediately or refrigerate for up to five days.