Lately the weather has been waffling between summer-like and winter-like. One day last week, when it was feeling particularly chilly, I decided to make a hearty split pea soup. The potatoes and barley give it the consistency of a stew more than a soup, and the addition of nutritional yeast and Liquid Smoke™ give it a creamy smokey flavor without the additional of ham. This recipe makes about 6 servings.
- 2 teaspoons olive oil
- 1 medium onion, chopped
- 1 bay leaf
- 1 cup dried split peas
- 1/4 cup barley
- 4-1/2 cups water, or vegetable broth (I use Imagine’s “No Chicken Broth”)
- 1/4 cup nutritional yeast
- 2 teaspoons Liquid Smoke™
- 3 carrots, chopped
- 3 stalks celery, chopped
- 1 large potato, diced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper (I set my grinder to a very coarse grind, as you can see by the large black specks in the photo)
In a large pot (6 quarts works well) saute the onion and bay leaf in the oil over medium heat for 5 minutes, or until the onions are translucent. Add the split peas, barley, and vegetable broth or water. Bring to a boil, then reduce heat to low and allow it to simmer for 1 hour.
Add the carrots, celery, potato, salt, black pepper, nutritional yeast, and Liquid Smoke™ and simmer for another hour or so, stirring occasionally, until the peas and vegetables are tender.
Serve with crackers and a salad for a healthy, hearty meal.