A simple classic split pea soup that's hearty, rich, savory, and vegan. A Perfect comfort soup for a chilly day.
We love how simple split pea soup is to make. Unlike other beans that need to be soaked for hours, split peas are small round legumes that are quick to cook and, like most beans, packed with protein and fiber!
Ingredients
Making split pea soup is super simple and takes just a few basic ingredients. A dash of liquid smoke isn't necessary, but it does add a nice warmth to the dish.
- lentils
- vegetable broth
- celery
- carrot
- onion
- garlic
- bay leaves
- thyme
- cumin
- liquid smoke
How to Make Spit Pea Soup
Making split pea soup is quick since split peas don't need to be soaked for hours like other dried beans. Simply prep all the ingredients, saute, boil, simmer and blend if you choose. While the soup is simmering, prep the smokey tempeh crumble and set it aside for topping the final dish.
How to Make Smokey Tempeh Crumble
Anytime we feel we need more substance in a dish we usually turn to a tempeh crumble. It's so easy to make, adds more protein, and always feels like it enhances a dish. Although you don't need it to enjoy this split pea soup recipe, it does add a little smokey savory bite that works perfectly with this rich soup that has a slight sweetness from the carrots.
Ingredients for the Smokey Tempeh Crumble Topping
This is our Smokey Tempeh Recipe, but instead of slicing the tempeh, simply crumble it with your hands!
- tempeh
- soy sauce
- maple syrup
- garlic powder
- onion powder
- paprika
Ingredients
- 2 cups split peas
- 6 cups vegetable broth
- 2 celery stalks diced
- 1 large carrot diced
- 1 onion diced
- 1 potato diced
- 2 garlic cloves chopped
- 2 bay leaves
- 1 sprig thyme
- ½ tsp ground cumin
- ¼ tsp liquid smoke
Smokey Tempeh Crumble Topping
- 1 block tempeh
- 2 tbsp soy sauce or tamari for gluten-free
- 1 tbsp maple syrup
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
Instructions
- Prep: Dice 2 celery stalks, 1 large carrot, 1 onion, and chop 2 garlic cloves. Peel and cut 1 potato into ½ inch pieces.
- Cook: Heat oil in a large pot over medium-high heat. Add the celery, carrot, onion, and ½ tsp ground cumin and saute for about 2 - 3 minutes. Add garlic and saute 1 minute longer.
- Boil and Simmer: Add the 2 cups split peas, potato, 1 sprig thyme, 2 bay leaves, and pour in 6 cups vegetable broth. Bring to a boil, then cover and reduce it to a low simmer for about 1 hour, stirring occasionally.
- Finish and Blend: Once the split peas and potato are tender, remove the bay leaves and thyme sprig. Add ¼ tsp liquid smoke and use an immersion blender to blend it to your desire texture. We like to do a half blend, keeping some texture, but you can blend it until smooth or choose not to blend at all.
- Serve: Pour some split pea soup into a bowl and top with some smokey tempeh crumble and parsley.
Smokey Tempeh Crumble Topping
- Crumble 1 block tempeh using your hands.
- Add 2 tbsp soy sauce, 1 tbsp maple syrup, 1 tsp onion powder, 1 tsp garlic powder, and 1 tsp paprika to the tempeh crumble making sure to coat the pieces.
- Airfry at 375 °F for 12 minutes making sure to shake in-between.
