Slow-Cooker (Vegan) Split Pea-Barley Soup

Lori Hartnett Leave a Comment

Don’t have a slow-cooker? Don’t worry. Check out my Fresh Tip to see an easy stove top method. All prepped ingredients simply plop into the slow cooker (or a large pot on the stove). Since the soup is so simple to make, why not make some crunchy, flavorful croutons? Details are in my Fresh Tips.

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Slow-Cooker (Vegan) Split Pea-Barley Soup
Vegetarian, Vegan, Dairy Free, Soy Free, Nut Free
Makes:   about 2 quarts  
Makes:   about 2 quarts  
  1. PLACE all ingredients in slow cooker; stir. Cover.
  2. COOK on HIGH for at least 4 hours or on LOW for 8 hours. Stir. Note: For a smoky flavor, add Liquid Smoke to taste.
Fresh Tips

Make homemade croutons: Stir 3 Tbsp. olive oil, 2 minced garlic cloves, and 1/4 tsp. salt in large bowl. Add 4 cups of 1/2-inch bread cubes; toss until thoroughly coated. Spread onto a baking sheet and bake in preheated 350ºF oven for 17 to 20 minutes or until crisp and light golden brown. Allow to cool.

This soup will thicken after refrigerating overnight. Simply add additional vegetable broth or water to desired consistency.

Place all ingredients in a large pot. Bring to a boil; reduce heat and cover. Simmer 2 to 2-1/2 hours or until peas are tender and consistency is thick and creamy. Be sure to stir every 30 to 45 minutes.

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