Hickory Smoke Split Pea Soup: A Bowlful of Comfort

The first time I tasted split pea soup, I was huddled around a campfire on a blustery autumn day. The smoky aroma, the earthy sweetness of the peas, and the tender vegetables all melded together in a way that warmed me from the inside out. That memory, etched in my mind, is what I strive to recreate every time I make this hickory smoke split pea soup. It’s not just a meal; it’s a comforting embrace in a bowl, a reminder of simple pleasures and shared moments.

Recipe Overview

• Prep Time: 2 hours
• Cook Time: 1 hour
• Total Time: 3 hours
• Servings: 6-8
• Yield: Large Pot of Soup
• Dietary Type: Vegan

Ingredients

• 1 (1 lb) package dried split peas
• 8 cups water
• 1 medium onion, diced fairly small
• 1 medium green bell pepper (diced slightly larger than 1/4-inch by 1/4-inch square)
• 2 large potatoes, washed, peeled and diced 3/4-inch by 3/4-inch square (Yukon Gold or Golden potatoes recommended, unpeeled if desired due to thin skin)
• 4 celery ribs (Also include celery leaves from the entire package of celery. Cut off leaves with a knife and chop)
• 2 cups carrots (diced slightly larger than 1/4-inch by 1/4-inch square, peeled if desired)
• 2 tablespoons dried parsley flakes
• 1/8 teaspoon black pepper, freshly ground
• 2 garlic cloves, peeled and minced (fresh)
• 1 bay leaf (2 bay leaves may be used – remove sharp stem ends and leaf tips)
• 1 (28 ounce) can whole tomatoes, cut into small cubes with stainless steel kitchen shears (RESERVE THE TOMATO JUICE)
• 1 teaspoon liquid smoke

Equipment Needed

• Large Soup Pot
• Cutting Board
• Knife
• Measuring Cups and Spoons
• Stainless Steel Kitchen Shears

Instructions

1. Soak the split peas: Fill a medium soup pot with 8 cups of water. Add the dried split peas. Bring the water to a gentle boil; boil the peas for 2 minutes. Cover the pot with a lid and remove it from the heat source for 1 hour. This soaking process helps to soften the peas and reduces cooking time.

2. Prepare the vegetables: While the peas are soaking, dice the onion, green bell pepper, potatoes, carrots, and celery. Also, chop the celery leaves. Peel and mince the garlic. Cutting the vegetables uniformly ensures even cooking.

3. Combine ingredients (except tomatoes and liquid smoke): After the split peas have soaked for an hour, add the diced onion, green bell pepper, potatoes, celery (including chopped leaves), carrots, dried parsley flakes, black pepper, minced garlic, and bay leaf to the soup pot.

4. Simmer the soup: Bring the soup to a boil. Once boiling, reduce the heat to low and simmer, covered, for about 45 minutes, or until the peas are tender. Stir occasionally to prevent sticking. Remember, don’t add salt at this stage. Adding salt before the split peas are tender can toughen them.

5. Add tomatoes and liquid smoke: After the peas are tender, add the diced whole tomatoes, the reserved tomato juice, and liquid smoke. Cutting the tomatoes with kitchen shears directly in the can makes this step easier.

6. Final Simmer: Cover the pot with a lid and continue to cook for an additional 30 minutes. This allows the flavors to meld together beautifully and the tomatoes to break down slightly, adding richness to the soup.

7. Season and serve: Taste and add salt to taste. The soup/stew may be served with saltine soda crackers.

Expert Tips & Tricks

• Don’t salt too early: Resist the urge to add salt or any salty ingredients before the split peas are fully tender. Salting early can inhibit the softening process, resulting in tougher peas.
• Adjust the consistency: If you prefer a thicker soup, use an immersion blender to partially puree some of the soup after it has finished cooking. Be careful not to over-blend; you want to maintain some texture. For a thinner soup, simply add more water or vegetable broth during the simmering process.
• Spice it up: For a touch of heat, add a pinch of red pepper flakes or a dash of your favorite hot sauce to the soup during the last 15 minutes of cooking.
• Enhance the smokiness: If you want a deeper smoky flavor, consider using smoked paprika in addition to the liquid smoke.
• Make it a stew: Add more potatoes and carrots to make the soup into more of a stew.

Serving & Storage Suggestions

Serve the hickory smoke split pea soup hot, garnished with a sprig of fresh parsley or a dollop of vegan sour cream (if desired). Crusty bread or saltine crackers make a perfect accompaniment.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the soup in freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

To reheat, simply warm the soup over medium heat on the stovetop, stirring occasionally. You can also microwave it in a microwave-safe bowl. Add a splash of water or vegetable broth if the soup has thickened too much during storage.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	411.5 kcal	N/A
Calories from Fat	117 kcal	N/A
Total Fat	13 g	3%
Saturated Fat	1.5 g	2%
Cholesterol	0 mg	0%
Sodium	82.1 mg	3%
Total Carbohydrate	80.4 g	26%
Dietary Fiber	25.9 g	103%
Sugars	14.2 g	56%
Protein	23.3 g	46%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: This recipe is naturally gluten-free. Ensure that any serving accompaniments, such as crackers, are also gluten-free.
• Add Protein: While this soup is already rich in protein from the split peas, you could add other protein sources. Smoked tofu, tempeh bacon, or even leftover roasted vegetables would be delicious additions.
• Spice Level: Adjust the amount of black pepper or add a pinch of red pepper flakes for a spicier soup.
• Vegetable Variations: Feel free to experiment with other vegetables. Diced parsnips, turnips, or sweet potatoes would all add interesting flavors and textures.
• Herbs: Rosemary or thyme would complement the smoky flavor nicely. Add a sprig or two during the simmering process and remove before serving.

FAQs (Frequently Asked Questions)

Q: Can I make this soup in a slow cooker?
A: Yes! After soaking the split peas, combine all ingredients in a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, until the peas are tender.

Q: Do I have to soak the split peas?
A: Soaking the split peas helps to soften them and reduces cooking time, but it’s not strictly necessary. If you skip the soaking, you may need to increase the simmering time.

Q: Can I use a different type of bean?
A: While this recipe is specifically for split pea soup, you could experiment with other types of beans, such as lentils or navy beans. Keep in mind that cooking times may vary.

Q: Can I add ham or bacon to this soup?
A: Absolutely! If you’re not following a vegan diet, diced ham or bacon would add a delicious smoky flavor. Add it along with the tomatoes and liquid smoke in the final 30 minutes of cooking. Be mindful of the salt content in the meat when seasoning the soup.

Q: How do I prevent the soup from sticking to the bottom of the pot?
A: Stir the soup occasionally, especially during the simmering process. You can also use a heavy-bottomed pot to help distribute the heat more evenly.

Final Thoughts

This hickory smoke split pea soup is more than just a recipe; it’s an invitation to slow down, savor simple flavors, and connect with the comfort of homemade food. Whether you’re a seasoned chef or a beginner cook, I encourage you to give this recipe a try. Experiment with the variations, adjust the seasonings to your liking, and make it your own. Share your creations and feedback – I’d love to hear how it turns out for you. Serve this soup with a side of warm, crusty bread and a glass of your favorite beverage for a truly satisfying meal.