Smoky Chipotle Split Pea and Barley Soup

Thank you all so much for your kind words regarding our engagement, Steve and I are very excited! I have been swept up in the excitement of wedding planning and the holidays, and have been neglecting the blog. That's not to say that I haven't been cooking! Most of my meals lately have been previously blogged recipes, such as Pumpkin Black Bean Chili, Butternut Rancheros, and White Chili with Tomatillos and Roasted Mushrooms, all worthy repeats I might add!

This weekend I made another old favorite, Split Pea and Barley Soup, but I decided to give the recipe a makeover. And what a makeover it was! Armed with ground chipotle and liquid smoke, I transformed my classic split pea into something totally new. If you are looking for a hearty, warming soup with a kick, this one is for you. Both standard stove top and pressure cooker methods provided below.


Smoky Chipotle Split Pea and Barley Soup
Serves 6

1-1/2 cups green split peas, rinsed and picked over
1/3 cup pearled barley
1 yellow onion, diced
4 cloves of garlic, minced
1 large or 2 small carrots, peeled and sliced
2 ribs of celery, sliced
10 cups water
4 not chick'n bouillon (or sub your preferred bouillon)
2 tsp thyme
3/4 tsp ground chipotle pepper (or try canned, diced. Start with 1/2 a chipotle pepper and adjust)
1/2 tsp ground cumin
1/2 tsp smoked paprika
dash cayenne
1 bay leaf
1/2 tsp liquid smoke
1 tbsp lime juice


Toppings:
Amazing Homemade Vegan Bacon
vegan sour cream

Stove top method: Heat 1/4 cup water in a large pot and saute onion and garlic until the onion is translucent.  Stir in thyme, chipotle pepper, cumin, smoked paprika, cayenne, and bay leaf, and saute for 1 minute stirring constantly.

Add 10 cups of water, bouillon cubes, and peas. Turn up to high and bring to a boil. Reduce heat to medium and partially cover. Simmer for 1 hour, stirring occasionally.

After 1 hour of simmering the peas should be starting to break down a bit. Add in the barley, carrots, and celery and continue simmering (partially covered) for 45 minutes to an hour, until the peas have completely broken down. If the soup starts to thicken too much add extra water 1 cup at a time as needed, maintaining the thickness that you prefer.

Once the peas have completely broken down, and the barley, carrots, and celery are tender, remove from heat. Remove bay leaf and stir in liquid smoke and lime juice. Taste and season with salt and pepper if desired. Serve hot, topped with a tablespoon of vegan sour cream and a slice of vegan bacon, fried and chopped.

Pressure cooker method: Put 6 cups of water, split peas, and barley into the pressure cooker. Cook at high pressure for 6 minutes and allow pressure to come down naturally.

While the pressure cooker is doing its thing, heat 1/4 cup water is a large pot. Saute onion and garlic until the onion is translucent. Stir in thyme, chipotle pepper, cumin, smoked paprika, cayenne, and bay leaf, and saute for 1 minute stirring constantly. Add 4 cups of water, bouillon cubes, carrots, and celery and turn up heat to bring to a boil. Reduce heat to simmer and partially cover. Simmer 30 minutes or until carrots and celery are tender. By this time the pressure cooker should be done releasing the pressure. Empty the contents of the pressure cooker into the other pot and stir to combine. Remove bay leaf, stir in liquid smoke, lime juice, and water if needed to reach the desired thickness. Taste and season with salt and pepper if desired. Serve hot, topped with a tablespoon of vegan sour cream and a slice of vegan bacon, fried and chopped.

(A third option is to cook everything in the pressure cooker. The only downside is that the carrots and celery may be overcooked. To combat this slice them thicker. Start by sauteing the onion and garlic in the cooker for 5 minutes, then add all of the other ingredients less that liquid smoke and lime juice, and cook for 6 minutes at high pressure, and allow the pressure to come down naturally. Stir in the liquid smoke and lime juice at the end).

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Other haps:

Check out my new ornaments!

A wee candy cane monster compliments of Panda With Cookie. This etsy shop offers monsters in all sizes, tofu pirates, adorable onesies, and more. This is not my first Panda original, you may remember the tofu pirate apron I nabbed earlier this year. Hooray for vegan crafters!

I am submitting the wee monster photo to the festive photo round of No Croutons Required. Entries accepted until Dec 20, voting opens the 21st at Tinned Tomatoes.

My other new ornament this year is one I bought in Tennessee the day that Steve proposed. I don't normally buy the clay personalized ornaments, but it seemed meant to be when I saw it!

My Christmas present to myself this year was a box of goodies from Pangea Vegan Store. I wanted to try several vegan products that I have not been able to find locally including vegan white chocolate chips, soy curls, parmazano, and dried soy creamer packets. I also decided to try out 2 gravy mixes, vegetable broth powder, and a few cheezly flavors (on sale $.99 each!). I was super impressed by how quickly my order arrived. I placed my order mid-morning, it shipped the same day and was on my doorstep 2 days later!

I am looking for suggestions of how to use these precious white chocolate chips and soy curls. What are you favorite uses?

A Soupy Cinco de Mayo and Vegan Sour Cream

Guilty. I totally jumped on the Cinco de Mayo bandwagon. I would not normally be seduced by such a holiday, but the circumstances were just right this year, and I am so glad they were! We are all friends here, so there is no need for me to be modest. This soup seriously rocks. It is everything I could ask for in an entree soup. I am in love with this combination of beans, greens, and grains. This soup is accented by roasted tomatoes and sweet chewy bites of hominy, all in a spicy smoky broth. The name I had really wanted to give to this soup was Mexican Black Bean & Barley Soup with Hominy and Collard Greens, but I reigned myself in a bit. I dropped the Hominy and Collard Greens from the title, mind you they are just as prominent as the black beans and barley.

I thought this soup would do well with a dollop of vegan sour cream, so I decided to make some. This was my first experience with vegan sour cream, but with Vegan Epicurean as my guide I knew that I could do no wrong. I am also very enthused about these results! I had a couple of non-vegans around to try it and they were also impressed. Wouldn't you know, it is less than half the calories of dairy sour cream, at just 14 calories per tablespoon. You better believe you'll be seeing it again around here.


















Mexican Black Bean & Barley Soup
Serves 5-6

1 medium white onion, diced
3 cloves of garlic, minced
1 serrano pepper, finely diced (about 2 tbsp)
2 ribs of celery, chopped
8 cups vegetable stock
1/2 cup pearled barley
2 tsp dried thyme
1-1/2 tsp dried oregano
1 tsp ground cumin
1/2 tsp smoked paprika
2 large collard greens, center rib removed and chopped
1 15 oz can hominy, drained and rinsed
1 15 oz can diced fire roasted tomatoes (or regular) with liquid
2 cups cooked black beans (or one can, drained and rinsed)
2 tbsp tomato paste
Juice of 1 lime
Salt and pepper

Garnish:
Tofu sour cream (recipe below)
Toasted tortilla strips
Green onion

Heat 1 tbsp olive oil in a large pot over medium heat. Stir in onions and saute for about 4 minutes. Stir in garlic, serrano pepper, and celery and saute for another 3 minutes.

Pour in the stock, barley, and spices, and turn up the heat to bring to a boil. Once boiling lower heat to medium and simmer uncovered for 15 minutes.

Stir in the collard greens and continue to simmer for about 8 minutes minutes. Test the barley for tenderness, and when it is to your liking mix in the hominy, tomatoes, and black beans and heat through, about 2 minutes. Stir in tomato paste, lime juice, salt and pepper, and serve.

The toasted tortilla strips offer great extra flavor to the dish, as does the sour cream. Chopped cilantro is another option for garnish.

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Vegan Sour Cream
(Adapted from Vegan Epicurean)

12.3-ounce package of Mori Nu lite silken tofu (firm)
2 tablespoons canola oil
3 teaspoons fresh lemon juice
2 teaspoons apple cider vinegar
1 teaspoon agave
1/2 teaspoon kosher salt

Place all ingredients in a food processor or blender. Process several minutes, until very creamy and smooth. This will firm up a little when it chills. It is important to use the firm silken tofu to get the correct consistency. Refrigerate sour cream until it is ready to be used.

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I am submitting this soup to the No Croutons Required blogging event. This month's challenge is to create a Mexican inspired soup or salad. Perfect timing! You can vote on your favorite soup or salad May 21-31 over at Lisa's Vegetarian Kitchen.

Split Pea and Barley Soup

I have never been a picky eater, but like most people, there are a few things I just never cared for. For most of my years the biggies were mushrooms, olives, and celery. I am not sure what changed, but at some point over the last 5 years I have grown to love mushrooms and olives.

Where does that leave celery? ehh..

Despite how it may appear, to this day I cringe at the thought of any crunchy celery bits in my food. I took a chance and bought my first head of celery last year when I started making lots of homemade soups. I found that as long as I cooked it until tender, that I loved it.. success! I felt like such a grown-up being able to cook with my greatest veggie nemesis.

My grown-up food tastes continue to surprise me sometimes. Perfect example, earlier this week I dreamt about split pea soup and brussels sprouts all day at work. I would settle for nothing less than these two things for dinner that night -- and my (kind-of) friend celery even made an appearance.

In the last month I have had two different versions of Split Pea and Barley Soup at different restaurants. I was hooked and I knew that I had to come up with my own. This soup was everything I hoped it would be. The peas break down while cooking, and then the barley steps in to give the soup some great chew. As far as I'm concerned, this legume and this grain were meant for each other.

You can make this the quicky way by tossing everything into the pressure cooker (so long as you don't mind very tender carrots), or you can simmer in separate pots on the stove. I will provide guidelines for both methods below.

Split Pea and Barley Soup
About 5-6 servings

1-1/2 cups green split peas, rinsed and picked over
1/2 cup pearled barley
8 cups good tasting vegetable broth  
1 large white onion, diced
3 carrots, sliced
3 ribs of celery, sliced
1-1/2 tsp thyme
2 cloves of garlic, minced
1 bay leaf
squeeze of lemon juice
salt and pepper to taste

Pressure cooker method:
Spray pressure cooker with cooking spray, or if non-stick add a few tablespoons of water. Saute onion for 5 minutes, or until translucent. Stir in garlic and saute for another 2 minutes. Add in peas, barley, broth, carrots, celery, thyme and bay leaf. Seal pressure cooker and cook under high pressure for 6 minutes, and then allow the pressure to come down naturally. Remove bay leaf, stir in lemon juice and season with salt and pepper to taste.

Depending on how hearty you like your split pea soup, you may need to add more water. It thickened up after sitting and I ended up adding 2 cups of water.

Standard stove top method:
Spray a large pot, or if non-stick add a few tablespoons of water. Saute onion for 5 minutes, or until translucent. Stir in garlic and saute for another 2 minutes. Add in peas, broth, thyme, and bay leaf and bring to a boil. Cover pot and simmer over low heat for 1-1/2 to 2 hours, or until the peas have broken down.

About an hour in start your second pot (a medium sauce pan will do). Bring 4 cups of water to a boil and stir in barley, set temperature to medium low and simmer uncovered for 20 minutes. Stir in carrots and celery and simmer another 15-20 minutes, or until the barley and veggies are tender to your liking.

When it is time to combine both pots, drain some or all of the liquid in the pot with the barley, depending on how thick you want your soup. Remove bay leaf from the first pot, and then pour the barley/veggie mixture in. Stir in lemon juice and season with salt and pepper to taste. 

Another option would be to keep this all in one large pot, by timing the addition of the barley and vegetables appropriately for everything to be done cooking at once (adding water as needed). Either way works!

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Three more things:
 
1. Have I told you lately that I love my pressure cooker? Oh yes I do!

2. Other things that make me feel like a grown-up: the comment that my dad left on my last post. (By the way, thanks again for all of your nice comments!)

3. This soup is my submission to February's No Croutons Required blogging event. This month is The Copycat Round -- a challenge to recreate a soup or salad that you enjoyed at a restaurant. As I mentioned, I had split pea and barley soup at two different restaurants, but this version is most like the one that I enjoyed at California Pizza Kitchen. They call their soup Smashed Pea and Barley, fun eh?