This was one of the first recipes that I created. It was 2017, and I was but a neophyte to vegan cuisine. Really, I set out to make something hearty and simple, as well as easy to store in the fridge to have later in the week as leftovers. The result was this vegan split pea soup with barley, a thick stew full of tender chunks of potatoes, carrots, and red pepper, surrounded in a smoky and leguminous split pea and barley base that you’ll have no problem slurping down with glee. Feeling for a warm bowl of vegan stew? Let this split pea soup satisfy that itch.
“A first-rate soup is more creative than a second-rate painting.”
– Abraham Maslow
Soak the Barely (..and the Peas)
Before you can start making your vegan split pea soup, you’ve got to soak the barley first. Doing so will help to break down the gluten in it as well as shorten the time cooking time, too.
And for good measure, I also soaked the dried green split peas, even though it isn’t technically necessary. Split peas are very much like lentils, in so much as they don’t need to be soaked before cooking, unlike other legumes like dried beans. But soaking the split peas alongside the pearl barely didn’t hurt anything, so why not..
Simply submerge the 1/3 cup pearl barley and 1 cup green split peas together for about 1 hour before starting your vegan split pea soup.
“Soup is a lot like a family. Each ingredient enhances the others; each batch has its own characteristics; and it needs time to simmer to reach full flavor.”
– Marge Kennedy
Easy Smoky Flavor In Vegan Cooking
We all know that split pea soup, including this vegan split pea soup, needs to have a smoky, unctuous flavor; such smokiness perfectly compliments the green moat of split pea goodness.
Most often, the way that I like to impart a smoky flavor in vegan cooking, particularly in soups, is through the use of liquid smoke.
A small bottle of liquid smoke (I typically use the hickory variety) packs big flavor, and you only need a very minimal amount – I’m talking less than a teaspoon – to make a huge impact on a dish. For that reason, if you’re too heavy handed with it, tipping your wrist even just a little bit too far or too fast, then all the other flavors will be obliterated by an overwhelming smokiness that can’t be undone.
As such, I always measure liquid smoke separately, never really trusting myself to freehand it over a soup pot. It’s much too easy to add too much, so take care and incorporate liquid smoke in small increments.
“…the avocado is a food without rival among the fruits, the veritable fruit of paradise.”
– David Fairchild
Soups Galore! (..More Soup Recipes)
Here are some more tried, tested and true vegan soup recipes that’ll warm your bones and sate your appetite!
Roasted Butternut Squash Bisque
“I’m old enough to chew my peas and corn without choking.”
– Taj Mahal
Vegan Split Pea Soup Recipe
This vegan split pea soup is one of those big bowls of chunky deliciousness that is well suited for a chilly day. The bodacious bites of yellow potato and carrot and red pepper pair amazingly with the earthy split pea and pearl barely broth, which is appropriately thickened by the barely and seasoned to smoky exactitude by the addition of vegan Worcester sauce and liquid smoke.
So if you’re looking for that full-bodied and warm bowl of stewy split pea scrumptiousness, then you’re going to have to try this vegan split pea soup!
“Change is the salt in the soup of life.”
– Gyles Brandreth
If you enjoyed this vegan split pea soup recipe, let me know by leaving a comment and recipe rating (clicking on a star) before you go.
Split Pea & Barley Stew
Equipment
- Large soup pot
Ingredients
- 1 cup green split peas, soaked for one hour in water
- ⅓ cup pearl barley, soaked for one hour in water
- 1 – 2 tablespoon(s) olive oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 2 large carrots, cut into half-moons
- 2 hearts of celery, diced
- 2 – 3 jalapeño peppers, de-seeded and diced
- 4 – 5 garlic cloves, minced
- 8 cups vegetable broth,
- 2 – 3 large white potatoes, cut into chunks
- 2 tablespoons dried parsley
- 2 teaspoons dried oregano
- ½ teaspoon ground black pepper
- 1 – 1 ½ tablespoons red wine vinegar, or to taste
- 1 – 2 teaspoon(s) vegan Worcester sauce, or to taste
- ½ – ¾ teaspoon liquid smoke
- Some avocado slices
- Some (vegan) buttered sourdough toast
Instructions
- Begin by soaking the green split peas and pearl barely together in cool water for about 1 hour.
- Next, in a large soup pot over medium heat with some olive oil, sauté the onion, bell pepper, carrots, celery heart, jalapeños and garlic for about 7 – 8 minutes, until very fragrant and beginning to turn more translucent.
- Then, drain and rinse the split peas and barley, and add them along with the vegetable broth, potatoes, parsley, oregano and black pepper to the soup pot with the sautéed veggies. Bring this to a boil over medium-high heat. Once boiling, reduce the heat to a steady simmer, around low to medium heat, and cook like this for about 50 – 60 minutes, stirring occasionally. When the split peas are tender (soft but still with a bit of a bite), add the red wine vinegar, Worcester sauce, and liquid smoke. Serve immediately with avocado and toast!
Notes
Nutrition
May you have good food in good company,
That Vegan Nephew
This stew is so hearty and delicious it makes the perfect lunch or dinner on a cold, rainy day. I like it with a little hot sauce. YUM!