Smoky Split Pea Soup | Lunch

Split peas don’t need to be soaked before going into the slow cooker. Just pick

them over to remove any small stones and rinse them before using. The addition

of liquid smoke and the optional vegan bacon provide that smoky flavor

synonymous with split pea soup. This recipe is soy-free and gluten-free,

depending on whether you use the optional vegan bacon and what it’s made

from.

SERVES 4 TO 6

SLOW COOKER SIZE: 4- TO 6-QUART

COOK TIME: 7 TO 8 HOURS ON LOW

GLUTEN-FREE

SOY-FREE

Ingredients

2 teaspoons olive oil (optional)

1 medium-size yellow onion, chopped

1 carrot, chopped

1 celery rib, chopped

1 medium-size Yukon Gold potato, peeled and diced

1 pound green split peas, rinsed and picked over

7 cups vegetable broth or water

1 bay leaf

1 teaspoon salt

1 teaspoon ground coriander

½ teaspoon ground cumin

¼ teaspoon freshly ground black pepper

1 teaspoon liquid smoke

4 slices vegan bacon, cooked and chopped (optional), for garnish

Minced fresh flat-leaf parsley, for garnish

Instructions

1. For the best flavour, heat the oil in a large skillet over medium-high heat.

Add the onion, carrot, and celery and sauté until softened, about 5 minutes.

Alternatively, omit the oil and sauté these ingredients in a few tablespoons

of water or combine them in a microwave-safe bowl with a little water,

cover, and microwave for 2 minutes.

2. Transfer the vegetables to a large slow cooker. Add the potato, split peas,

broth, bay leaf, salt, coriander, cumin, and pepper. Cover and cook on Low

for 8 hours.

3. Just before serving, stir in the liquid smoke. Taste and adjust the

seasonings. Serve hot, garnished with the vegan bacon (if using) and

parsley.