Slow Cooker Dakota Smashed Pea and Barley Soup—A hearty split pea soup with barley, carrots, onions, savory herbs and green onions. This is a copycat recipe of the popular vegan soup sold at California Pizza Kitchen.
Get the INSTANT POT split pea soup recipe here
Slow Cooker Dakota Smashed Pea and Barley Soup
When I shared my list of Instant Pot and slow cooker copycat recipes I had two separate people ask for a version of CPK’s split pea soup. I must admit I’d never heard of it but was intrigued that a pea soup could be that memorable. I googled around for some recipes to get ideas of how to make my own slow cooker version and while I don’t know if this is exactly like CPK’s version I think it’s pretty darn good.
The cool thing about this soup is that the split peas are a natural thickener and you don’t need any butter/flour or cornstarch to thicken. You don’t even need to blend the peas. They just cook and thicken the soup. The other cool thing is that this split pea soup has barley in it. The barley adds an extra texture component.
This soup is naturally vegan. However if you want to add some oomph to the soup you could add in chunks of ham and/or cook the soup with a hambone in it. You could also add in crumbled bacon after the soup has pressure cooked.
More Slow Cooker Soup Recipes You’ll Love…
What Slow Cooker Did You Use?
To make Slow Cooker Dakota Smashed Pea and Barley Soup I used my Ninja Auto-iQ 6 Quart Slow Cooker.* My favorite feature of this slow cooker is that it has a stove top function. This is perfect for sauteing or browning before you slow cook. This slow cooker has four manual cooking functions: slow cook, stove top sear/Saute, steam, and bake.
A hearty split pea soup with barley, carrots, onions, savory herbs and green onions. This is a copycat recipe of the popular vegan soup sold at California Pizza Kitchen.
- 1 pound dried split peas, rinsed and sorted
- ½ cup uncooked pearl barley
- 8 cups water
- 2 bay leaves
- 1 tsp salt
- 1 Tbsp soy sauce
- 1 tsp dried thyme
- 1 tsp garlic powder
- ½ tsp dried sage
- ⅛ tsp ground cumin
- 1 ½ cups diced carrots
- ½ cup minced yellow onion
- ⅓ cup finely diced celery
- ½ cup diced green onions
- 1 Tbsp fresh lemon juice
- Salt and pepper, soy sauce to taste
- Add peas, barley, water, bay leaves, salt, soy sauce, thyme, garlic powder, sage, cumin, carrots, yellow onion and celery into your slow cooker.
- Cover and cook on low for 8 hours.
- Remove the lid and stir in green onions and lemon juice. Then add in salt and pepper and extra soy sauce to taste.
- Ladle into bowls and serve.
This soup is naturally vegan. However if you want to add some oomph to the soup you could add in chunks of ham and/or cook the soup with a hambone in it. You could also add in crumbled bacon after the soup has slow cooked.
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.