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A hearty, nourishing, and cozy split pea soup made with green split peas, potatoes, and a hint of liquid smoke for a smoky flavor, all vegan and gluten-free.

Ingredients

Scale
  • 16 oz green split peas
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 2 medium yellow or Yukon potatoes, peeled and cubed
  • 3 ribs celery, diced
  • 2 tbsp neutral oil (e.g., avocado oil)
  • 2 small carrots, diced
  • 2 tsp fresh thyme, chopped
  • 2 bay leaves
  • 6 cups vegetable broth or vegan chicken broth
  • 2 cups water (to thin soup as needed)
  • 3 dashes liquid smoke (plus more to taste)
  • Pinch of salt and pepper (more if needed)

Instructions

  1. Sort through the split peas to remove any stones or debris, then rinse well.
  2. Heat the oil in a large pot over medium heat.
  3. Add the diced onions and sauté for 5–8 minutes, stirring occasionally, until translucent; season with salt and pepper.
  4. Add the diced celery, minced garlic, chopped thyme, bay leaves, and split peas; cook 1–2 minutes until fragrant.
  5. Pour in the vegetable broth, cover, and simmer gently over medium-low for 20–25 minutes, stirring occasionally, until the peas begin to break down.
  6. Stir in the peeled, cubed potatoes, diced carrots, and liquid smoke.
  7. Continue simmering 20–25 minutes, stirring occasionally, until the vegetables are tender and the soup has thickened.
  8. If the soup becomes too thick, stir in up to 2 cups of water or broth to reach desired consistency.
  9. Remove and discard the bay leaves.
  10. Taste and adjust salt and pepper as needed.
  11. Optional: partially mash the soup or pulse briefly with an immersion blender to achieve your preferred texture.

Notes

Do not soak split peas before cooking; they soften while simmering., Sauté onions slowly until translucent for best flavor., Keep the heat medium-low to prevent scorching, stirring occasionally., Add salt towards the end to avoid slowing pea softening., Liquid smoke is strong; start with small amounts and add to taste., Soup can be made chunky or smooth according to preference., Soup thickens after sitting; thin with broth or water when reheating., Can be stored refrigerated 3-4 days or frozen up to 3 months., Consider add-ins like smoked tempeh, vegan sausage, kale, or spices (smoked paprika, cumin, cayenne)., Instant Pot and slow cooker methods are possible with adjustments.

Nutrition

Find it online: https://theproteincook.com/the-best-classic-split-pea-soup-recipe-vegan-gluten-free/