Split pea soup doesn’t get the love it deserves. This soup is smokey, rich and savory. It’s one of my favorite crock pot recipes for a wet or cold evening.
- 2 teaspoons avocado oil
- 1 medium yellow onion, diced
- 2 carrots, diced
- 2 celery ribs, diced
- 2 medium Yukon Gold potatos, peeled and cut into 1/2 inch cubes
- 7 cups vegetable broth
- 1 pound split peas, picked through and rinsed
- 1 bay leaf
- 1 teaspoon ground coriander
- 3/4 teaspoon ground cumin
- 1/4 teaspoon ground black pepper
- 2 teaspoons salt, or to taste
- 2 teaspoons liquid smoke, more to taste
- In a pan add the oil, once hot add the diced onion, carrot, and celery, sauté for five minutes.
- Add your sautéed veggies to the crock pot along with the remaining ingredients, except for the liquid smoke.
- Cook on low for 10-12 hours (turn it on before work and wah-la, dinner awaits when you get home) or on high for 6 hours.
- Turn off the crock pot and stir in the liquid smoke, taste and adjust for salt and smoke. Serve with crusty bread if desired.
Makes roughly 8 servings and freezes excellently
Recipe adapted from Fresh From the Vegan Slower Cooker by Robin Robertson