Smoky Split Pea and Potato Stew

Why You’ll Love This Recipe

• Deep, cozy flavor from smoked paprika and slow-simmered peas.
• Budget-friendly ingredients that stretch into a hearty meal.
• Balanced with a bright splash of vinegar so it never tastes heavy.
• Perfect texture: creamy peas with tender potato bites.

Grocery List

• Produce: Yellow onion, carrots, garlic, Yukon Gold potatoes, parsley or chives
• Dairy: Unsalted butter (or plant-based butter)
• Pantry: Dried green split peas, olive oil, vegetable broth, smoked paprika, sweet paprika, bay leaf, dried thyme, kosher salt, black pepper, sherry or apple cider vinegar, crusty bread

Full Ingredients

For the Smoky Split Pea–Potato Stew

• 2 tbsp olive oil
• 1 large yellow onion (about 10 oz/300 g), diced
• 2 medium carrots (about 6 oz/170 g), diced
• 2 garlic cloves, minced
• 1 tsp smoked paprika (pimentón), plus 1/2 tsp sweet paprika
• 1 1/2 cups (300 g) dried green split peas, rinsed and picked over
• 6 cups (1.4 L) low-sodium vegetable broth (plus up to 1 cup hot water as needed)
• 1 bay leaf
• 1 tsp dried thyme (or 2 tsp fresh thyme leaves)
• 1 1/2 lb (680 g) Yukon Gold potatoes, peeled and cut into 1/2-inch dice
• 1 to 2 tsp sherry vinegar or apple cider vinegar, to taste
• 1 1/4 tsp kosher salt, divided (adjust to taste)
• 1/2 tsp freshly ground black pepper

For Serving

• 6 slices crusty bread (country or sourdough)
• 3 tbsp unsalted butter, room temperature

Optional Garnishes

• Chopped flat-leaf parsley or snipped chives
• Extra-virgin olive oil, for drizzling
• Pinch of smoked paprika or freshly ground black pepper

Step-by-Step Instructions

Step 1: Prep the vegetables and peas

Rinse the split peas in a fine-mesh strainer until the water runs clear; drain well. Dice the onion and carrots. Peel and dice the potatoes into 1/2-inch cubes. If you like, hold the potatoes in cold water to prevent browning while you start the stew; drain before adding.

Step 2: Sweat aromatics and bloom the spices

Set a heavy pot or Dutch oven (5 to 6 quarts) over medium heat. Add the olive oil, then the onion and carrot with a pinch of salt. Cook, stirring occasionally, until the onion is translucent and lightly softened, 5 to 6 minutes. Stir in the garlic and cook 30 seconds. Add the smoked and sweet paprika and stir for 30 seconds more to bloom the spices; do not let the paprika scorch.

Step 3: Start the peas

Add the rinsed peas, broth, bay leaf, and thyme. Bring to a boil over medium-high heat, then reduce to a gentle simmer around 190°F/88°C. Partially cover and cook for 30 minutes, stirring every 5 to 7 minutes to prevent sticking and skimming any foam if needed.

Step 4: Add potatoes and simmer to tender

Stir in the diced potatoes. Continue to simmer uncovered, maintaining that gentle bubble, until the peas are creamy and the potatoes are tender when pierced, 20 to 25 minutes. If the stew gets too thick before the potatoes are done, stir in up to 1 cup hot water to keep a stew-like consistency.

Step 5: Finish and balance the flavors

Fish out the bay leaf. Season with 1/2 tsp black pepper and 1 to 1 1/4 tsp kosher salt (adjust based on your broth). Stir in 1 to 2 tsp vinegar, starting with 1 tsp and adding more to brighten to your taste. For extra creaminess, lightly mash some potatoes against the pot’s side or blend 1 cup of the stew and return it to the pot.

Step 6: Make the buttered toast

Toast the bread to golden. While hot, spread each slice with about 1/2 tbsp butter. For a flavor boost, you can lightly rub the toast with the cut side of a raw garlic clove and sprinkle with a pinch of flaky salt.

Step 7: Serve

Ladle the stew into warm bowls. Garnish with parsley or chives, a drizzle of olive oil, and a dusting of smoked paprika if you like. Serve immediately with the buttered toast on the side.

Pro Tips

• Bloom paprika in oil for 30 seconds to unlock its smoky aroma, but keep the heat moderate so it does not burn and turn bitter.
• Texture control: the stew thickens as it cools. If it gets thicker than you like, stir in hot water or broth a little at a time. If too thin, simmer uncovered for a few minutes.
• Gentle simmer is key: aim for small, steady bubbles (about 190°F/88°C). A rapid boil can cause peas to split unevenly and stick.
• Acid last: add vinegar at the end to keep flavors bright and the peas tender.
• Instant Pot option: Cook peas, aromatics, broth, bay, and thyme on High Pressure for 10 minutes; natural release 10 minutes. Add potatoes and simmer on Sauté 8 to 10 minutes until tender.

Variations

• Smoky ham or bacon: Render 4 oz diced smoked bacon or ham in the pot first; cook until lightly crisp, then proceed. Or simmer with a ham hock and remove before serving. Reduce added salt.
• Chipotle-tomato twist: Stir in 1 tbsp tomato paste with the garlic and paprika, plus 1 minced chipotle in adobo. Add 1 cup frozen corn during the last 5 minutes.
• Herb-lemon finish: Swap vinegar for 1 tbsp lemon juice and finish with 2 tbsp chopped dill and parsley.

Storage & Make-Ahead

Refrigerate cooled stew in an airtight container for up to 4 days. It thickens overnight; thin with a splash of water or broth when reheating. Reheat gently on the stovetop until steaming hot, to at least 165°F/74°C. Freeze up to 3 months; thaw overnight in the fridge. For the best potato texture after freezing, consider freezing the stew without potatoes (cook peas for 30 minutes, cool and freeze), then add fresh diced potatoes and simmer 20 minutes when reheating. Make toast fresh for best results.

Nutrition (per serving)

Approximate values including one slice buttered toast: 490 calories; 17 g protein; 70 g carbohydrates; 14 g fiber; 16 g fat; 7 g saturated fat; 780 mg sodium. Values will vary based on brands and exact ingredients.