Subscribe

Smokey potato split pea soup

A hearty soup, in case you are feeling like hiding away like a hermit and avoiding all those Halloween party invites.

  • close
    This hearty smokey potato and split pea soup has more ingredients than costumes at a Halloween party.
    The Kitchen Paper
    View Caption
  • About video ads
    View Caption
of

You may or may not have noticed that it’s Halloween week – the most stressful week of the year. I joke, kind of, but also … I’m kind of serious. I have serious Halloween anxiety! I never know what to be! I spend way too much time thinking about what I’ll be, and never feel 100 percent (or even 80 percent) confident in my decisions. This leads me to want to hide at home and never participate and just avoid the entire "holiday" altogether. Anyone else?

Unfortunately, I can never convince the other people in my life to join my in my hermit-Halloween-hideaway celebration. They all say, “but we can go to this party” or “you HAVE to come to MY party!” or “we can’t be lame” or WHATEVER. Ugh. Obviously, it works on me. I have yet to fully skip a Halloween. This year, so far, has been no different. I’ve already agreed to show up to at least one party, and the manfriend is pretty gung-ho about the whole costume thing (which is great!), but: we haven’t thought of a good one!

To take my mind off of this holiday anxiety, I give you a recipe for this hot-diggity-dog bomb.com soup. That’s an official rating system I just came up with. I had no clue what to name this, as usual, because it has 10 million delicious things in it: smoked paprika, split peas, potatoes, bay leaves, carrots, onion, garlic, chard, oregano, AND MORE. It started because Cindy mentioned how amazing Megan’s lemon lentil soup was, so I was like “oh, I’ll make it!” until I realized I actually had split peas, not lentils, and no lemons, but enough other things to “make” the recipe… a totally different recipe. So, inspired by Megan, completely hacked by me.

Recommended: Soup Recipes: Warm up with these soups, stews, chowders, and chilis

This soup was perfect half-blended: I stuck my immersion blender in there and gave it a few whirls — enough to leave some chunks, but enough to make it a bit creamy. PERFECTION!

Smokey potato split pea soup
Serves 4 to 6

2 tablespoons olive oil
1 cup diced onions
2 tablespoons crushed garlic
1 teaspoon smoked paprika
1 teaspoon cumin
1-1/2 cups carrots, chopped to 1/4-inch thick
2 cups diced potato
2 bay leaves
1 cup dry split peas
5 to 6 cups vegetable stock
1/4 cup chopped fresh oregano
2 to 4 cups chopped greens (I used chard)
Salt and pepper, to taste
Parmesan & bread for serving

1. Place a large soup pot over medium heat. When hot, add the olive oil, onion, and garlic. Cook, stirring, for 1 minute before adding the smoked paprika and cumin.

2. Cook for another minute before adding the carrots, potato, bay leaves, and split peas.

3. Continue to cook, stirring, for 4-5 minutes, until the potatoes begin to sweat.

4. Add the veggie stock, enough to more than cover everything in the pot, and bring to a simmer. Let it cook for about 30 minutes, or until the split peas are soft.

5. Add the fresh oregano, greens, and salt & pepper to taste.

6. Blend as little or as much as you want, adding more liquid if needed to reach your desired consistency.

7. Serve topped with fresh Parmesan on top, and bread on the side.

Related post on The Kitchen Paper: Roasted tomatillo and white bean soup

The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.

About these ads
Sponsored Content by LockerDome
 
 
Make a Difference
Inspired? Here are some ways to make a difference on this issue.
FREE Newsletters
Get the Monitor stories you care about delivered to your inbox.
 

We want to hear, did we miss an angle we should have covered? Should we come back to this topic? Or just give us a rating for this story. We want to hear from you.

Loading...

Loading...

Loading...

Save for later

Save
Cancel

Saved ( of items)

This item has been saved to read later from any device.
Access saved items through your user name at the top of the page.

View Saved Items

OK

Failed to save

You reached the limit of 20 saved items.
Please visit following link to manage you saved items.

View Saved Items

OK

Failed to save

You have already saved this item.

View Saved Items

OK