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Slow Cooker Dakota Smashed Pea and Barley Soup

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5 from 4 reviews

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 10 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 10 minutes
  • Yield: 8 servings 1x


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
  • 1/2 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
  • 1/2 tsp dried sage
  • 1/8 tsp ground cumin
  • 1 1/2 cups diced carrots
  • 1/2 cup minced yellow onion
  • 1/3 cup finely diced celery
  • 1/2 cup diced green onions
  • 1 Tbsp fresh lemon juice
  • Salt and pepper, soy sauce to taste


  1. Add peas, barley, water, bay leaves, salt, soy sauce, thyme, garlic powder, sage, cumin, carrots, yellow onion and celery into your slow cooker.
  2. Cover and cook on low for 8 hours. 
  3. Remove the lid and stir in green onions and lemon juice. Then add in salt and pepper and extra soy sauce to taste. 
  4. 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