Smoky Vegan Split Pea Soup
Warm thicc and cozy: vegan comfort food at its finest.
I love split pea soup. It’s a great winter staple that warms you right up. My go-to recipe used ham and chicken broth, so I’ve been on a quest for a vegetarian version. And this one delivered!
A few notes:
Liquid smoke: I’d always been scared of the idea of liquid smoke, until I started cooking with it through the meal kit, Purple Carrot. I happened to have some leftover and decided to give it a try in this soup, and it’s exactly what was needed to replace the smoky flavor of a ham bone. Alternatively, you could try some other smoky flavor as a spice, such as smoked paprika, smoked chili powder, etc. You could also feel free to substitute any of these spiced seasonings for the cumin that I used.
Cooking method: I cooked this on the stovetop, because my Instant Pot is on the fritz. If you would like to try making this one in an instant pot of slow cooker or slow cooker, you could follow the directions in my other split pea soup recipe.
*yields about 4 servingsIngredients
1 pound dried split peas, yellow or green
2 medium carrots, peeled and diced
2 stalks of celery, peeled and diced
1 medium sweet onion, peeled and diced
1 clove garlic, minced
1 teaspoon cumin
6 cups vegetable broth
Liquid smoke, to taste
Bunch of fresh parsley, to taste
Salt and pepper, to taste
Directions
Chop veggies: Chop carrots, onions, and celery. Mince the garlic. Roughly chop the parsley
Sauté veggies: Sauté the carrots, onions, and celery on medium-low heat until soft, about 5 minutes. Add the garlic and cumin, and sauté until fragrant, about 1 minute.
Cook soup: Add the split peas and vegetable broth, and bring to a boil. Turn to low and simmer covered, about 1.5-2 hours, stirring occasionally to prevent sticking to the pot. Add more broth or water as needed if it becomes to thick.
Finish and serve: Ladle soup into individual bowls, and stir in a couple drops of liquid smoke to taste. Top with fresh parsley, and serve with crusty bread. Enjoy!
