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Home » crockpot » Smoky Vegan Slow Cooker Split Pea Soup w/ Sweet Potatoes & Navy Beans

Smoky Vegan Slow Cooker Split Pea Soup w/ Sweet Potatoes & Navy Beans

January 18, 2018 by Kathy Hester 28 Comments

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This is a great start of the winter meal to eat on a cold and snowy night. My Slow Cooker Split Pea Soup uses ingredients that are probably sitting in your pantry, and you just throw everything together and cook. There’s almost no prep at all!

Looking for the Instant Pot version of this recipe?

It’s on my new blog, Plant Based Instant Pot.

I created this soup for my Halloween party a few years ago. You would be surprised at how many people asked for the recipe. It’s so simple to make that I wasn’t thinking about putting it up here. But it definitely got a great compliment to effort ratio, so I thought I better share it with you!

Smoky Vegan Split Pea Soup with Sweet Potatoes and Navy Beans
4.5 from 6 votes
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Smoky Vegan Split Pea Soup with Sweet Potatoes and Navy Beans (Instant Pot and Slow Cooker Directions)

Course Soup
Servings 4 to 6 servings
Author Kathy Hester

Ingredients

  • 5 cups water
  • 1 medium sweet potato diced
  • 1 cup split peas
  • 1/2 cup dried navy beans
  • 3 bay leaves
  • 1/2 teaspoon liquid smoke
  • 1/4 to 1/2 cup nutritional yeast to taste
  • salt and pepper to taste

Instructions

Instant Pot Instructions:

  1. Add the water, sweet potato, split peas, navy beans, bay leaves, and liquid smoke to your Instant Pot and cook on high pressure for 20 minutes. Let the pressure release naturally.
  2. Stir in the nutritional yeast, salt and pepper. Taste and adjust as needed.

Slow Cooker Instructions:

  1. Add the water, split peas, navy beans, bay leaves, and liquid smoke to your 3 1/2 to 5-quart slow cooker and cook on low for 7 to 9 hours.
  2. Stir in the nutritional yeast, salt and pepper. Taste and adjust as needed.

In case you’re wondering where you can get that beautiful heathered napkin, it’s from Beautiful Ingredient. She makes amazing handmade napkins, potholders and more!

Smoky Vegan Split Pea Soup with Sweet Potatoes and Navy Beans

More Recipe to Try

  • Creole Okra Corn Soup from The Easy Vegan Cookbook
  • Chickpea Noodle Soup with Spiralized Celeriac
  • Vegan Slow Cooker Black-eyed Peas
  • Vegan Slow Cooker Yellow-Eyed Bean Soup For 2

Filed Under: crockpot, Fall, Gluten-free, No Added Oil, Slow Cooker Recipes, Soy-free, Winter Tagged With: instant pot, navy beans, slow cooker, split pea, sweet potato

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Comments

  1. Tina M Kaufman says

    January 3, 2017 at 9:25 am

    Sounds good but where are the sweet potatoes (in the title)? How much do you use?

    Reply
    • Kathy Hester says

      January 3, 2017 at 9:39 am

      Whoops! I guess I had a little too much vacation 😉 – it’s updated now. Thank you for catching that.

      Reply
  2. Kat says

    January 3, 2017 at 11:02 am

    Does it matter if the navy beans are pre-soaked?

    Reply
    • Kathy Hester says

      January 3, 2017 at 11:15 am

      This recipe is for unsoaked beans. But if you’ve already soaked yours use a little less water.

      Reply
  3. James Emmer says

    January 8, 2017 at 12:41 am

    What is an Instant Pot? This recipe looks delicious!

    Reply
    • Kathy Hester says

      March 4, 2017 at 9:57 pm

      It’s a multi cooker and you can see more about it here:

      Reply
  4. Marlene Keys says

    January 10, 2017 at 7:50 pm

    My beans and split peas never softened in this recipe, and it remained very thin and broth like. Didn’t look like your photo. Not sure where I went wrong?

    Reply
    • Kathy Hester says

      January 10, 2017 at 8:02 pm

      I’m happy to help you trouble-shoot. Did you use the Instant Pot or the slow cooker?

      Reply
      • Wendy@TheNomadicVegan says

        March 7, 2017 at 4:15 pm

        My results were similar to Marlene’s, although my beans and peas were plenty soft. The soup was just way too runny. I blended it with an immersion blender, and that thickened it up a bit, but it was still thinner than I would have liked. When measuring the 5 cups of water, I went by the lines on the inside of the pot. Afterwards, I measured out five cups from a measuring cup, and it came to somewhat less than the 5 cup line on the pot. So maybe that was the problem?

        Reply
        • Kathy Hester says

          March 7, 2017 at 5:19 pm

          The measurments in the Instant Pot do not equal our US cups. It’s important to use a proper cup measure instead of the measures inside the IP.

          Reply
  5. Miriam says

    March 3, 2017 at 8:55 pm

    This looks so good, can it be done in a stock pot?

    Reply
    • Kathy Hester says

      March 3, 2017 at 9:01 pm

      It can be. I don’t know the exact cooking times but it should be easy to tell, you might also end up adding a little more liquid.

      Reply
  6. Shannon Sparks says

    April 27, 2017 at 10:31 am

    Just finished my first bowl. It ain’t pretty, but it sure does taste good 🙂

    I didn’t have any of the problems that some of the other commenters mentioned. My only regret is not having some toasted bread for dunking.

    Reply
  7. laura says

    May 1, 2017 at 12:41 am

    My soup never got thick. I followed your instructions for the yeast. It totally took over the taste of the soup. This is my first instant pot fail. I’m not sure what happened. 🙁

    Reply
    • Kathy Hester says

      May 1, 2017 at 2:33 pm

      I’m not sure why you’rs didn’t thicken up. Did you turn it to saute after you released the pressure? You can always reduce anything that way. Sorry you didn’t like the amount of nutritional yeast that I do, but you can always start by adding a tablespoon at a time.

      Reply
  8. Michelle Zbaraschuk says

    May 4, 2017 at 7:48 pm

    I made this last week, and my husband and I LOVED it!! But there wasn’t enough for leftovers, which we enjoy. So for a double batch, do I put it on for 40 mins? or still 20 mins?

    Reply
    • Kathy Hester says

      May 4, 2017 at 8:37 pm

      It should cook in the same amout of time.

      Reply
  9. Debi says

    September 2, 2017 at 12:06 pm

    Very good soup. Yum. My navy beans were not quite soft enough in the Instant Pot so I let the soup sit in the Pot with lid for a long time afterwards, and everything came out great. I didn’t need to use an immersion stick to blend it up, it all mushed together well. I used 1/4 cup nutritional yeast… I may try it next time without the yeast. But I loved the soup.

    Reply
  10. Adam says

    September 12, 2017 at 10:05 pm

    In the Instant Pot, should the Manual or Soup setting be used?

    I used the Soup on high pressure programmed for twenty minutes and after the natural release, all liquid was gone, the ingredients were a thick mash, and the pot was close to burning at the bottom. The beans were also not fully cooked.

    I added two more cups of water afterward and mixed but still didn’t find it to be soupy.

    Reply
    • Kathy Hester says

      September 14, 2017 at 10:06 am

      It would be the manual setting. Any recipes that don’t specify a particular setting would be manual. It is a super thick soup, but you can always add more liquid if you prefer it thinner (before or after cooking).

      Reply
  11. Carrie Ryan says

    October 9, 2017 at 12:32 pm

    This sounds so delicious! I love everything in it. I have an IP, but it works better for my schedule to use the slow cooker today. I must admit I’m very nervous about not soaking the beans ahead of time. I just didn’t know you could throw them in dry. I’m using Great Northern instead of Navy beans because that is what I have. Do I need to cook them longer because they are a larger bean?

    Reply
    • Kathy Hester says

      October 9, 2017 at 12:39 pm

      They should cook at about the same time. There is always leeway with beans though, because the longer they’ve been stored before they got to you, the longer they take to cook.

      Reply
  12. Donna says

    October 28, 2017 at 6:36 pm

    I had a similar issue of my beans not cooking and the peas needing more time to thicken. I used sautee for another 20 min or so and it improved. More time pressure cooking would have been good. I also added carrot, yum!

    Reply
  13. Kari says

    January 3, 2018 at 2:15 pm

    how many cups does this make?

    Reply
    • Kathy Hester says

      January 7, 2018 at 1:05 pm

      I made it so long ago that I’m not sure. But usually I do 1 1/2 cups as a serving.

      Reply
  14. Kiki says

    January 12, 2018 at 4:39 pm

    This is really good! Here are the changes I made: used 4 cups of mushroom broth, as I had some that needed used up. Added smoked paprika to season during cooking. Because I had some fresh corn on the cob that needed use, I simmed the kernals a soft boil about 5 minutes, and stirred it in at the end of cooking the split pea soup. I seasoned with Nama Shoyu soy sauce rather than salt, at the end. I know, kinda changed it all up. The fresh corn kernals add a nice sweet crunch to balance out the soup.

    Reply
    • Kiki says

      January 12, 2018 at 5:02 pm

      Oops, forgot to mention, sauted shallots in dark sesame oil in IP prior to adding rest of stuff.

      Reply
  15. Morgan says

    February 5, 2018 at 11:16 pm

    This worked nicely for me!! Definitely needed a decent amount of salt at the end to bring out that smoky flavour, but I found that the nutritional yeast helped with that too! It does seem watery when you first open the instant pot, but if you give it a really good few stirs, the split peas distribute and it turns quite thick! Oh, and we subbed regular potatoes in since we still have so many to get through from the garden last summer.

    Reply

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The Vegan Slow Cooker: New Revised Edition
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