Vegan Smoky Split-Pea Soup, No-Oil
Get energized from one tasty bowl, with easy and delicious vegan fat-free dried green pea soup. Potatoes, barley, and carrots, create a cozy, comfy, cheerful soup. Like pea soup you may have eaten as a meat-eating child – but better!
Powered by healthy dried peas and potatoes, lots of iron, energy, fibre, and vitamin A, get ready to feel and look fantastic.
Veganized food usually tastes better than non-vegan, doesn’t it? We vegans spend time to figure out which spices and vegetables make a meal delicious, and don’t rely on animal fat for taste.
Two special ingredients in this recipe, if you can find them: imitation bacon bits, and smoked paprika. Both make the vegan pea soup taste smoky, and like you used a ham bone (I hope it is not offensive to any vegans for me to say that).
The imitation bacon bits swell up like pink meat crumbs, so be ready for that! It was a little shocking for us, as non-meat-eaters. If you don’t like soy bacon bits, the soup will still taste great without them. I didn’t figure out to add them until recently.
This fast, easy, and simple, best, split-pea soup, will be ready in just over an hour, rather than the more traditional two.Jump to Recipe
The dried parsley gives it a nice green colour, but this vegan split-pea soup’s beauty, is not from the way it looks, but, from the satisfying taste, and chewy texture.
Like your body on whole-foods plant-based no-oil recipes – beautiful on the healthy inside. Oh, wait, you will be gorgeous on the outside too… and you are being beautiful to living creatures. That’s gorgeous too.
My nutrition calculator classified barley as a health food – health food? – barley was a staple of european diets, why did people stop eating it? I don’t have time to research that now (got more recipes to publish)… I’m curious though.
Barley bread apparently was common in the British Isles dating back to the Iron Age, that’s over 3000 years ago. Barley is a natural, unprocessed, whole grain.
Barley contains gluten, so if you’ve had a positive gluten blood test result, then swap it for long grain brown rice (cooks faster than short grain), or more potatoes.
If the blood test was negative (like mine was) consider that you might just be gluten sensitive because you eat too many low fibre and inflammatory animal products. That’s what happened to me; before going vegan cured my IBS and gluten sensitivity. Try increasing your fruit and veggies, skip the animal and processed foods, and when your gut is healthy the gluten sensitivity disappears.
Back to Basics
I always think of that nursery rhyme/song when I cook this:-
Pease porridge hot, pease porridge cold,
Pease porridge in the pot, nine days old;
Some like it hot, some like it cold,
Some like it in the pot, nine days old.
and I think, yes! Soup made from dried peas, potatoes, and barley, what people lived on for centuries!
We are getting back to healthy basics here.
In our house this soup never lasts nine days though, it has disappeared sooner than that. 🙂
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Satisfying Split-Pea Soup
This soup is a favourite in our family, and we have been eating it for years. Pot barley is such a chewy, tasty addition, but the soup is still great if you don't have any.
This recipe allows you to cook the soup as you chop and add the ingredients in the order specified. Make sure it is bubbling the entire time, and you will be finished in 1 hour and 15 min instead of 2 hours.
If it gets too thick, add hot water, a cup at a time.
- 4 cups vegetable broth store bought cartons work great
- 8 cups water
- 2 cups green split peas dried
- 1/2 cup barley dried, pot (hulled) barley is less processed than pearl barley. Substitute long grain brown rice if you want.
- 1/4 tsp celery seed
- 1/4 tsp thyme or 2 bay leaves, discard before eating
- 4 cups potatoes cubed, skin on, 1 1/2" diced
- 1 onion sweet chopped
- 2 cups carrots chopped
- 2 celery stalk thinly sliced
- 2 tbsp parsley flakes
- 1 tbsp basil
- 2 tsp smoked paprika use smoked! Replaces the taste of smoked ham.
- 1/4 cup imitation bacon bits vegan, ours are made of soy and paprika
- salt to taste
- pepper fresh ground, to taste
Bring broth, water, celery seed, bay leaves, rinsed peas and barley to a boil in a LARGE soup pot. Reduce to a simmer.
Dice and add potatoes, raise heat to high, once bubbling, lower heat again.
Chop onions and carrots, add to soup and raise heat to high, once boiling, lower heat again. Tip: I like to food process the onion alone into small pieces, then add carrots, and slowly process until the carrots are in larger pieces than the onion. Takes 45 seconds this way.
Add the sliced celery, parsley, basil, smoked paprika, vegan bacon bits and salt.
Cover and simmer on low for 15 more minutes. Total time since the peas started boiling should be at least 75 minutes.
Taste test, and if the peas are soft, serve in bowls, with salt, whole grain crackers, and freshly ground pepper.
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