Serve this split pea soup with a warm slice of bread machine challah. It's the perfect vegetarian meal on a cold night.
Split Pea Soup with Barley
- 2 cups split peas (dried)
- 6 cups water
- 4 cups chicken broth or vegetable broth
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 tsp. salt
- 1 tsp. granulated white sugar
- 1/4 tsp. dried parsley
- 1/4 tsp. pepper
- juice of 1 lemon
- 1/2 cup pearl barley
- 6 cups water
- 1 cup diced carrots
- 1/2 cup diced celery
- salt and pepper to taste
Rinse and drain peas in a colander. Then put them in a large dutch oven with the next nine ingredients (through lemon juice). Bring to a boil, then lower heat to medium low and simmer for 60-75 minutes.
Meanwhile, heat barley and water in a large pot over high heat. Allow to boil, then reduce heat to medium low and simmer until most of the water is absorbed, approximately 60-70 minutes. Drain.
Allow split pea mixture to cool and transfer to blender in batches and puree. Once all of the split pea mixture is pureed, return it to a large pot. I use the barley pot, so I can transfer the split peas in batches as I'm finished pureeing. Add the barley, carrots and celery to the split pea soup. Heat on medium low until warmed through. Season with salt and pepper to taste.
Makes 10 servings.
Per serving: 201 calories, 1 g fat, 0 mg cholesterol, 282 mg sodium, 37 g carbohydrate, 12 g fiber, 13 g protein, 45% Vitamin A, 9% Vitamin C, 4% calcium, 13% iron
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