I Can’t Believe It’s Not Bacon: Split Pea Soup

I Can’t Believe It’s Not Bacon: Split Pea Soup

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

Submit a Comment