Split Pea and Barley Soup Recipe
Try this Split Pea and Barley Soup Recipe recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
vegan
vegetarian
pescatarian
- 1 teaspoon salt
- 2 bay leaves
- 2 teaspoons minced garlic
- 2 quarts water
- 1 1/2 cups diced carrots
- 1 pound dried split peas sorted and rinsed
- 1/2 cup semi-pearled barley (i use bob's red mill or arrow
- 1 tablespoon shoyu or tamari
- 1 tablespoon chopped fresh thyme leaves (or 1/2 tablespoon drie
- 1/2 teaspoon rubbed dried sage
- large pinch ground cumin
- 2/3 cups minced onion
- 1/3 cup finely diced celery
- optional: 1/4 cup thinly sliced green onion tops
- Carbohydrate 32.3879296085409 g
- Cholesterol 0 mg
- Fat 0.65550433232881 g
- Fiber 11.6984309107721 g
- Protein 10.5056860656491 g
- Saturated Fat 0.113264669457695 g
- Serving Size 1 1 -6 (448g)
- Sodium 319.93267288368 mg
- Sugar 20.6894986977689 g
- Trans Fat 0.159169234100134 g
- Calories 171 calories
In a large pot, combine peas, barley, water, bay leaves, salt, shoyu, thyme, garlic, sage and cumin. Bring to a boil over high heat. Reduce heat to a low simmer, cover and cook for about 20 minutes, stirring occasionally.Stir in carrots, onion, and celery. Cover and simmer until vegetables are tender, another 25 to 30 minutes, checking periodically and adding small amounts of additional water if needed.Discard bay leaves. Ladle soup into warmed soup bowls and garnish with green onion tops, if desired.
