This thick, hearty, and satisfying soup is a lightened up version of a traditional classic. This soup has been around for hundreds of years, and every family has their own twist on the ingredients. This healthier twist remains true to tradition while lightening and brightening the flavors. The cuisine in Bosnia and Herzegovina depends heavily on meat, but for a vegetarian meal simply omit that from this recipe. In place of a heavy roux and lots of meat, this recipe incorporates some fresh peas and lots of bright spices for the same effect without any guilt. Peas are packed with healthy fiber and protein, keeping you feeling full and satisfied.
Ingredients:
- 2 ½ cups dried split peas (soaked in water overnight, than drained)
- 2 tablespoons olive oil or butter
- 1 medium onion, minced
- 1 medium carrot, minced
- 6 cups water
- Roughly ½ cup cubed smoked beef or sausage
- 1 Bay leaf
- 3-4 garlic cloves (finely chopped)
- 1 cup frozen peas
- 1 teaspoon ground paprika
Directions:
- In a large pot over medium heat, warm the butter or olive oil, than add the onion and carrot and sauté until golden brown (5-8 minutes).
- Add the drained split peas and the water, and bring up to a boil. Lower to a simmer, and cook for 1 hour, checking often to maintain the same water level.
- After 1 hour, add the smoked meat and bay leaf, and cook for 45 more minutes.
- Add the garlic and the paprika, and the frozen peas, and season to taste with salt and black pepper. Cook for 5 more minutes, than remove the bay leaf.
- At this point if you like, you can use a blender or a hand blender to puree part of the soup, giving it a thicker, creamier texture. Just be careful to not over-blend your soup.
- Serve this soup hot, with some warm crusty bread for dipping, and a side of pickled vegetables.
