Smoky Vegan Split Pea Soup
Smoky vegan split pea soup recipe is a hearty mix of green split peas veggies. rosemary, and a dash of liquid smoke for a healthy soup that’s easy to make on the stovetop, Instant Pot, or slow cooker.
Servings: 6
Calories: 299kcal
Ingredients
- 1 medium onion diced
- 3 medium carrots peeled and diced
- 3 stalks celery diced
- 2 cloves garlic minced or pressed
- 1 tablespoon rosemary
- 1 pound green split peas (about 2 cups)
- 8 cups vegetable broth
- 2 medium bay leaves
- 1 teaspoon liquid smoke
Instructions
- Heat a medium soup pot over medium heat.
- Add the onions, carrots, and celery. Sauté the vegetables until they start to soften (about 5 minutes). Stir the veggies often and add water or broth a tablespoon at a time if they begin to stick.
- Add the garlic and rosemary and stir for about 30 seconds.
- Add the split peas, vegetable broth, bay leaves, and liquid smoke. Give everything a stir to pick up any of the veggies from the bottom of the pan.
- Bring the pot to a boil, then low the heat to a slow simmer. Cover the pot.
- Simmer the soup for 1 ½ hours until the split peas are tender and start to fall apart.
- Taste the soup and add salt or pepper if desired.
- Once the peas are done, puree the soup if desired. Use an immersion blender or transfer batches of soup to a blender or food processor. Make it as chunky or smooth as you like.
Video
Notes
- Instant Pot instructions: Set the Instant Pot to Saute, then add the onions, celery, and carrots. Cook the vegetables for 2-3 minutes until they soften. Stir in the garlic and rosemary, then turn off the Instant Pot. Add the vegetable broth and use a wooden spoon or non-abrasive utensil to clear the bottom of the pot. Mix in the split peas, bay leaves, and liquid smoke. Cook on High Pressure for 20 minutes with 15 minutes of natural pressure release.
- Slow Cooker Instructions: Add the ingredients to a slow cooker or crockpot. Mix well and cook on high for 3-4 hours or on low for 8 hours.
- Split peas do not require soaking. If you do soak the peas overnight or for 6 hours, the cooking time will be reduced by about half. Do not use the soaking water to cook the soup. Drain and rinse the soaked split peas. Then, carry on with the recipe per the instructions.
- Store leftover soup in an airtight container in the refrigerator for 4-5 days or freeze for 3 months.
Nutrition
Calories: 299kcal | Carbohydrates: 55g | Protein: 19g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Sodium: 1305mg | Potassium: 925mg | Fiber: 21g | Sugar: 11g | Vitamin A: 5978IU | Vitamin C: 6mg | Calcium: 70mg | Iron: 4mg