One-Pot Wonders

Vegetarian Split Pea Soup

January 23, 2019
4 Ratings
Photo by Melissa Roels
  • Prep time 10 minutes
  • Cook time 40 minutes
  • Serves 6
Author Notes

This vegetarian split pea soup is a great alternative to lentil soup and packs a hearty, healthy punch with the addition of mushrooms and spinach. The white wine lifts the flavor profile for a balanced acidity I crave in hearty soups. If you're not a fan of smoked paprika, the soup can be served with out without it. —Melissa Roels

What You'll Need
  • 1 carrot, diced
  • 2 onions, diced
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 1/2 pound mixed mushrooms, chopped
  • 16 ounces Split Peas
  • 1 cup white wine (optional - could replace with 1-2 tbsp vinegar or lemon juice)
  • 5 cups vegetable stock or water
  • 2 - 3 handfuls spinach
  • Hot smoked paprika, for serving (optional)
  • 1.5 cups croutons, for serving (optional)
  1. Prepare carrots, onion, and mushrooms. Heat olive oil in stock pot over medium heat. Add carrot and onion, cook until onion is translucent (5 min). Add the mushrooms and brown lightly. Deglaze pan with white wine scraping up bits at the bottom of the pot.
  2. Add split peas stirring in with vegetables. Then add stock or water and bring to boil. Reduce heat to simmer and cook for 35 minutes. Add a few handfuls of spinach and continue to simmer until spinach is wilted.
  3. When spinach has wilted, using either an immersian blender or regular blender, puree half of the soup until smooth. Return to pot. Season with additional salt and pepper to taste. Serve with smoked paprika and croutons.

See what other Food52ers are saying.

3 Reviews

[email protected] February 21, 2020
This soup is amazing. The white wine is a great touch that, as you said, raised the acidity and brightness of the dish. The only problem is, I couldn't stop eating this soup.
Rebecca P. February 13, 2019
The flavors are great, but, should have known...the white wine..too acidic and didn’t allow my split peas to cook down. Very al dente soup...
Melissa R. March 15, 2019
Hi Rebecca,

I'm sorry you didn't love the soup! I really like acid flavors and will address that in the recipe description. Additionally I used an immersion blender to smooth the soup out. Let me know if you try the soup without the white wine!