Split Pea Soup

Split Pea Soup


1 Tbsp. olive oil
1 medium onion, chopped
2 carrots, sliced or diced
2 celery stalks, sliced
2 garlic cloves, pressed or crushed
1/2 tsp. Nashville Spice Company Smoked Sweet Paprika
6 cups water
2 cups split peas
1 potato, peeled and diced
1 Tbsp. Nashville Spice Company Vegetable Soup Mix
1/4 tsp. black pepper
1/4 tsp. salt


In a soup pot or dutch oven, heat olive oil to medium-high heat.

Add onion and cook for 2-3 minutes, or until slightly softened and transparent.

Add carrots and celery, and continue cooking until vegetables begin to soften.

Add garlic and paprika. Stir to combine.

Rinse and sort the split peas, then add them to the pot along with the water, potatoes, Nashville Spice Company Vegetable Soup Mix, salt and pepper.

Bring to a simmer, then cover loosely and cook until the peas are tender, about 1 hour. The peas should be soft, but not mushy.

More Recipes