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Smokey Potato Split Pea Chard Soup Recipe

Smokey Potato Split Pea Soup

  • Author: by Mary
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 4-6 1x


Units Scale
  • 2 Tbsp olive oil
  • 1 cup diced onions
  • 2 Tbsp crushed garlic
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1 1/2 cups carrots, chopped to 1/4" thick
  • 2 cups diced potato
  • 2 bay leaves
  • 1 cup dry split peas
  • 5-6 cups vegetable stock
  • 1/4 cup chopped fresh oregano
  • 2-4 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.