Ingredients

Instructions

Notes

This is one of those recipes that does not require exact amounts. For example, most split pea soup recipes call for 1 lb of dried peas – about 2 1/4 cups – but I did not have a full pound of dried peas, so I just used what I had – about 1 1/2 cups. I was also out of bay leaves, so I just left them out, but if I had some, I would have tossed a couple in.

The liquid smoke adds a lot of flavor to this soup, and it gives that ham flavor non-vegan versions have. You can still make the soup without it, but it will not have as much flavor and you may want to season it more.

I added my potatoes after 30 minutes because I wanted them to still be a little firm when the soup was ready to eat; but if you want to put them in right at the start, it won't make much of a difference.

If you don't want to check on the soup at all because you're too busy, that's fine. You can just toss everything in the pot, let it cook cook for a couple hours, and you'll still get good results.

If you want a creamy split pea soup, simply puree the soup in a blender after it has cooked for 90 minutes, and then transfer it back to the rice cooker to keep it hot.

The soup is ready to eat in 90 minutes, but you can let it cook much longer if you want to.