Split Pea & Barley Soup
December 28, 2007
My one gripe about this recipe is that it requires two pots and a pan — too much to wash! However it makes plenty to eat and freeze, and is so hearty and delicious it’s worth making once or twice a winter.
Adapted from California Pizza Kitchen’s Dakota Smashed Pea & Barley Soup
2 c. dried split peas
6 c. water
4 c. vegetable broth
1/8 tsp. dried thyme
1 lemon
1/2 c. barley
4 cups water
olive oil
1 medium onion, diced
2 cloves garlic, minced
2 stalks celery, diced
2 large carrots, diced
salt & ground pepper to taste
sour cream & green onion for garnish
In a large pot, combine first five ingredients, squeezing the juice of the lemon into the pot. Bring to a boil and then simmer, covered, for about an hour, until peas are tender.
In a second pot, combine barley and water, bring to a boil and then simmer, covered, for about 45 minutes or until barley is tender but still firm.
Put a scant amount of olive oil in a frying pan, and saute onions, garlic, celery and carrots until they start to caramelize. Add to the pot of peas.
When peas are finished cooking, use an immersion blender to blend the soup until it is smooth. Drain barley and add to the soup. Adjust seasonings, and serve with a dollop of sour cream and thinly sliced green onion.
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Filed under: Soup,Veggie Mains
I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more 
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5 Comments
1.
Margie | December 28, 2007 at 6:31 pm
This is something I would make… sounds delicious!
2.
sharon | December 29, 2007 at 3:58 pm
Split pea and barley soup sounds delish. I have made a really good beef and barley soup several times this fall/winter that I think I have told you about. I am going to make a split pea soup using a ham bone from Christmas — certainly not vegetarian, but very good! And best of all, all 3 kids will eat it. I need to try this recipe soon.
Sharon
3. Pure Sugar » Blog A&hellip | January 7, 2008 at 10:41 am
[...] Meatballs & whole-wheat spaghetti, tossed salad Tuesday: Split pea & barley soup Wednesday: Chicken & eggplant casserole (from SB Cookbook) Thursday: Crab royale (from SB [...]
4.
Carol | January 7, 2008 at 5:43 pm
This is absolutely delicious! I made it today for tomorrow and of course had to try a little. I like it so much better than the typical smoky pea soup everyone else makes. TFS!
5. Menu Plan Monday, 1/14 - &hellip | January 13, 2008 at 10:49 pm
[...] Tuesday: leftovers/food from freezer (split pea barley soup?) [...]
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