This vegan split pea soup gets a smoky kick from smoked paprika and cumin, and is every bit as hearty and flavorful as the original ham-based version.

It’s time to get to know split pea soup. Coterie member Gena Hamshaw gives us a vegan version that features tempeh croutons, and we could eat it all week long.

Chef Steven Satterfield shares his go-to recipe for a classic split pea soup, which puts the legumes front and center by cooking them with just water, vegetables, and herbs. Optional garnishes ...

It absolutely hit the spot, and I asked for the recipe. Turns out the soup is vegan (but not if you top it with sour cream). I’ve never made split pea soup, although I don’t object to it ...

To underscore the sense of springtime freshness my creamy pea soup delivers, I like to garnish it with a dollop of green yogurt flavored with fresh lemon juice and chopped fresh mint leaves.

So let’s just lean into it with potato soup. Here’s a range of ideas from our new and improved Recipes site, including options that are creamy, cheesy, vegan and spicy.

Cover and reduce heat, and continue simmering for around 2 hours, or until split peas are tender and soup becomes thick and creamy. Use an immersion blender to create an even creamier texture, if ...