Yellow Split Pea Soup with Smoked Paprika and 
Rye Croutons Recipe | Vegetarian Times Skip to main content

Yellow Split Pea Soup with Smoked Paprika and 
Rye Croutons

Split pea soup is called erbsensuppe in Germany, where it’s often eaten as part of a warming winter meal. Smoked paprika lends a sultry smokiness to this ham-free version, while homemade croutons add a satisfying crunch.


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2 Tbs. olive oil
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1 large onion, chopped (2 cups)
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3 ribs celery, sliced (¾ cup)
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2 medium carrots, sliced (1 cup)
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1 Tbs. smoked paprika
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1 tsp. ground turmeric
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½ tsp. cayenne pepper
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1¼ cups yellow split peas
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2 Tbs. lemon juice
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2 Tbs. finely chopped fresh chives

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4 oz. rye bread (2 to 3 slices)
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1 clove garlic, halved


1. To make Soup: Heat oil in large pot or Dutch oven over medium heat. Add onion, celery, and carrots, and sauté 
10 minutes, or until vegetables have begun to brown. Add paprika, turmeric, and cayenne, and sauté 30 seconds.

2. Add split peas and 4 1/2 cups water. Bring to a boil, then reduce heat to medium-low, cover, and simmer 45 to 60 minutes, or until split peas have broken down and Soup is thickened and creamy.

3. Meanwhile, to make Croutons: Preheat oven to 350°F. Arrange bread slices on baking sheet, and bake 10 to 15 minutes, or until crisp, depending on thickness of bread. Remove from oven, and rub each slice with cut side of garlic clove. Cut bread into bite-size cubes.

4. Purée Soup with immersion blender until smooth. Stir in lemon juice, and season with salt and pepper, if desired. Garnish each serving with Croutons 
and chives.

Nutrition Information: 

11 g
Total Fat: 
6 g
Saturated Fat: 
<1 g
42 g
0 mg
142 mg
15 g
5 g
Serves 6

Comments on this Recipe

Satisfying and quick; the rye croutons and smoked paprika are key. I halved the cayenne and forgot the garnish and it still had plenty of flavor and depth; needs about 2t salt and could be made with stock.

This recipe is a keeper! I used to purchase a green &amp; yellow split pea soup w/ double smoked bacon from a local restaurant and this version tastes just as good, without the meat. I increased the water to 5 1/2 cups, used 2 cups of yellow split peas instead of 1 1/4 cups, and added about 2 tsp. salt and a dash of cumin. Delish!

Thanks for the soup recipe. I found that the smoked paprika made it a bit bitter so added a touch of sweetener (1 teaspoon) and a tbsp of tomatoes paste. Did not have lemon so added some wine vinegar to taste. Quite nice, will give some to friends to see what they think.