What says comforting, warm soup more than split pea soup? Split pea soup has been one of my favorites since I was a very young girl. I have fond memories of my mother using up an old ham hock in her big, dented aluminum pot when I was little. It was always so thick, at least her version, and it warmed us up when it was freezing outside.

Now that I'm an adult and haven't eaten ham or ham bones for a few decades, I still long for that warm and earthy flavor brought on by the cured meat in the soup. Fortunately, over the years, I have found some substitutions that aren't exactly the same as ham but are a pretty close second if you have the dietary restrictions.

The first substitution I have used is bacon seasoning which actually has no bacon! It has a lot of natural spices in it and tends to be vegan and gluten free. The second substitution I have tried and really like is simply smoked paprika. I also refer to this particular spice as my secret ingredient. I add it to dips and soups/stews when I want that extra layer of meat flavor. Smoked paprika allows me to have very few ingredients in the dish since it adds so much flavor without the fat and sodium of other seasoning additives.

I especially like the fact that using smoked paprika allows me to have a variety of guests eat my delicious soup regardless of whether or not they enjoy a vegan, vegetarian or gluten free lifestyle. The name of this soup, "Evelyn's Pea Soup", is named for my son's friend who absolutely loves pea soup. I was touched when she slept over, ate this soup for dinner and repeatedly told me how much she loved it. She ate a big bowl of it and it warmed my heart. I sent her home with a frozen pint of it so she can enjoy it another day.

Feel free to add potatoes or carrots like I did, when I saw a few left in my crisper. They add a nice color to a pea green soup!

See Also

Seafood Stew

Indian Split Pea

Curried Lentil Soup with Coconut

Ingredients

• 1 24 oz. bag of dried split peas
• 4 small carrots, small dice
• 1 medium sized onion, chopped
• 2 large garlic cloves, minced
• 10 cups water
• 2 tsp smoked paprika
• 1 3/4 tsp Kosher salt
• 1/2 tsp ground black pepper

• Prep Time: 10 minutes
• Cook Time: 75 minutes

• Total Time: 85 minutes
• Yield: Serves 10-12

Preparation

Combine all the ingredients in a large soup pot over a high flame until it comes to a boil.

Reduce heat to low to medium and simmer for 1 hour and 15 minutes, stirring often, until the peas are tender and are falling apart.

Serve immediately or freeze in individual containers when it cools.