Smoky Yellow Split Pea Soup With Chickpea Bacon

Yield 6-8 servings

For the soup:

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 3 large carrots, peeled and chopped
  • 2 celery ribs, chopped
  • 1 1/2 cups yellow split peas, rinsed and picked through
  • 3 cups vegetable broth
  • 2 cups water, plus more as needed to thin out soup
  • 2 teaspoons cumin
  • 2 teaspoons dried thyme
  • 2 teaspoons dried parsley
  • 1 teaspoon smoked paprika
  • 2 bay leaves
  • Juice of 1 lemon
  • 2 teaspoons liquid smoke
  • Salt and pepper, to taste
  • Vegan ranch dressing
  • Pickled red onions
  • Micro greens

For the chickpea bacon:

  • 1 1/2 cups cooked chickpeas (or one 15-ounce can, rinsed and drained)
  • 1/4 cup liquid aminos (use coconut aminos to be soy-free)
  • 1 tablespoon olive oil
  • 1 tablespoon liquid smoke
  • 1 tablespoon maple syrup
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • Black pepper, to taste

1. To make the soup: Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until the onion is just becoming translucent, about 4 minutes. Add the carrot and celery and cook, stirring occasionally until the carrot is tender.

2. Add the split peas, vegetable broth, water, cumin, thyme, parsley, smoked paprika and bay leaves and stir until combined. Bring to a boil, and then cover and reduce to a simmer. Let simmer until the split peas are tender. If too much liquid cooks away before the peas are tender, add a couple cups of water, cover and continue to cook. Repeat as necessary.

3. Once the split peas are tender, stir in the lemon juice and liquid smoke and remove from the heat. Use an immersion blender to blend until smooth. If the soup is too thick, add more water to reach your desired consistency. Add salt and pepper. Serve immediately with a swirl of ranch dressing and topped with chickpea bacon, pickled red onions and micro greens. Leftovers will keep refrigerated in an airtight container for 4 to 5 days.

4. To make the chickpea bacon: Heat a large frying pan, preferably cast-iron, over medium heat. Add the chickpeas and the rest of the chickpea bacon ingredients, except for the black pepper, and cook, stirring occasionally, until the liquid has been absorbed. Remove from the heat and add pepper.

5. Enjoy!