Split Pea and Barley Soup
This comforting classic thickens considerably as it stands, resulting in a generous quantity of soup. Each time you reheat it, thin it with additional water, and adjust the seasonings. Or, once your original batch cools, consider freezing half of it for later use. This soup is a meal in itself. All you need is a good bread and a salad—simple or bountiful, as you prefer.
Recipe information
Yield
8 or more servings
Ingredients
Preparation
Step 1
Combine the first 5 ingredients in a large soup pot with 8 cups water. Bring to a simmer. Cover and simmer gently for an hour.
Step 2
Stir in 2 cups water, and simmer until the peas are completely mushy, about 30 minutes. Season with salt and pepper and serve, or cover and let stand off the heat for an hour or so before serving. Thin with water and correct seasonings as needed.
split peas
Step 3
Green split peas are easily digestible and high in protein. So are yellow peas, which are somewhat milder in flavor, though they can be used interchangeably. These peas are best known for their role in thick hearty soups.
Step 4
Try coming up with your own simple split pea soup combinations. These little legumes have a special affinity for tomatoes, garlic, curry, spices, and fresh dill.
Step 5
They’re a delectable addition to winter stews, especially when combined with potatoes and eggplant.
nutrition information
Step 6
Calories: 117
Step 7
Total Fat: 0g
Step 8
Protein: 5g
Step 9
Carbohydrate: 23g
Step 10
Cholesterol: 0mg
Step 11
Sodium: 12mg
