Can I make this soup in a slow cooker or crock pot?

Yes, follow the same steps as the stovetop version, but cook on low for 6-8 hours or on high for 3-4 hours.

Can I make this soup in a pressure cooker?

Yes. Saute the aromatics first, then place the rest of the ingredients and seal the pressure cooker. Cook for 20 minutes and let it naturally release for 20 minutes.

Can I freeze this soup?

Yes, split pea and barley soup freezes well. Let the soup cool completely, transfer it to an airtight container or freezer bag, and freeze for 2-3 months. To reheat, thaw the soup overnight in the refrigerator and then heat it on the stovetop or in the microwave.

Is this soup customizable?

Not only is this soup delicious and nutritious, it is also incredibly versatile. You can easily add vegetables like kale or swap out the seasonings for something different. You can also adjust the consistency of the soup to your liking, adding more or less broth as needed.

Is this soup gluten-free?

Barley contains gluten, but you could easily swap it for a gluten-free grain like quinoa or rice to cater to people with dietary restrictions.

Vegan Split Pea Soup with Barley and Butternut Squash

Description

This Vegan Split Pea Soup with Barley Butternut Squash is a hearty, delicious, and nutritious soup made with satiating ingredients that you will love (even as leftovers the next day!). It is great for batch cooking and wonderfully filling with low calories.

Ingredients

Units Scale

2 tablespoons olive oil
1 onion (large white or yellow)
3 carrots (chopped)
2 celery stalks (chopped)
3 cloves garlic (or 1 1/2 tbsp minced)
2 cups butternut squash (cubed; optional sweet potato, Yukon golden, russet potato)
2 teaspoons thyme
2 teaspoons oregano
1 teaspoon cumin
1 cup dried green split peas (rinsed and drained)
1/2 cup barley
6 cups vegetable broth
1 bay leaf (large)
1/2 tablespoon salt
1/4 teaspoon black pepper

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Instructions

Prep the Split Peas: Sort, rinse, and soak the split peas for about 20 minutes while you prep the rest of the ingredients.
Sauté: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, celery, and garlic, and sauté for 5-7 minutes or until the vegetables are soft. Then add the butternut squash and saute for another 5 minutes. Finally, add the thyme, cumin, oregano and saute for 1-2 minutes.
Boil and Simmer: Add the split peas, barley, broth, and bay leaf. Stir to combine. Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for ~60 minutes or until the split peas and barley are tender. Stir it occasionally, making sure it does not stick to the bottom.
Discard: Remove the bay leaf and discard it.
Season: Add the salt and pepper to taste. Taste the soup and adjust the seasoning as needed.
Blend: Use an immersion blender to partially puree the soup or all the soup until you reach your desired consistency. Alternatively, use a blender.
Serve: Serve the soup with a piece of crusty bread, croutons, or on its own. See other serving suggestions in the post.

Notes

If the soup is too thick, add more veggie broth or water; stir and decide if more is needed. Remember that the soup will thicken further as it cools.

This soup will thicken in the refrigerator overnight. Add a little veggie broth before reheating if you want to thin it out the next day.

Sautéing the onions with veggie broth is a great option if you are trying to reduce calories or go oil-free.

Substitute butternut squash with pumpkin, sweet potato, Idaho, or gold potatoes.

If the split peas are not softening after 60 minutes, check the post for possible reasons. I've had to leave them for a lot longer sometimes.

Nutritional information is only an estimate.

Prep Time: 10 minutes
Cook Time: 1 hour
Category: main course, soup
Method: Stove Top
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 201
Sugar: 6
Sodium: 1166
Fat: 4
Saturated Fat: 1
Carbohydrates: 34
Fiber: 10
Protein: 8
Cholesterol: 0 mg