Slow Cooker Smokey Split Pea Soup

Slow Cooker Smokey Split Pea Soup

This recipe is so easy that you can fit it into your schedule, no matter how busy you are. The great thing about using a slow cooker is you put in about 15 minutes at night to prep for the morning – where you put in about 10 more minutes. That takes less time than driving to a restaurant to eat out!



Slow Cooker Smokey Split Pea Soup (gluten-free)

Prep time: 

Cook time: 

Total time: 

  • 1 bag of split peas (about 2 - 3 cups)
  • 2 bay leaves
  • 1 potato, chopped
  • 3 carrots, chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 Tb dried thyme (or a few sprigs of fresh)
  • 1 tsp cajun seasoning (use salt-free f possible)
  • 1 tsp chipolte powder
  • 1 tsp liquid smoke
  • 7 cups filtered water or veggie broth
  • pepper
The night before:
  1. Chop the veggies into medium-sized cubes. Peel the potatoes and carrots if they are not organic.
  2. Mince the garlic.
In the morning:
  1. Throw everything in your slow cooker and cook for 8 hours on low.
  2. Taste to see if you need to adjust seasonings. You may need to add a little salt.
  3. Purée with an immersion blender.
  4. Serve topped with croutons and chopped vegan bacon.


  1. says

    Ok, um…. liquid smoke scares me?!?!?! I am ignorant about it, honestly. What’s actually in liquid smoke? Just the name gives me the jitters.

  2. Kathy Hester (geekypoet) says

    From wikipedia:

    Liquid smoke consists of smoke produced through the controlled burning of wood chips or sawdust, condensed. and then passed through water, which captures and dissolves the smoke-flavoured components in solution. This base can be condensed and modified through many methods to develop a wide range of smoke flavours.

  3. Molly says

    Saw a link to your site in comments on another blog. I searched your site for split pea soup because I was at California Pizza Kitchen and the only vegan items they had were split pea soup, hummus and pasta with marinara. I tried the split pea, even though I never had it before (even being veg since 1990!). Well I loved it.
    I love your recipe all the more! While I used Mexican chili powder and no chipotle or dried herbs, it was great. Will make sure to try with chipotle for an extra smokey kick. Love the liquid smoke! I stuck with just the tsp of salt because I add hot sauce to my soup, but others have added anywhere from 1/2 tsp to a ful tsp to their bowl. I frozebhalf of it in 1 cup canning jars. This will be a staple. Thank you!!

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