Split Pea and Barley Soup
- Total Time
- 3 hours 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound green split peas
- Water
- 3tablespoons butter or cooking oil
- 1cup chopped onion
- ½cup chopped celery
- ½cup chopped carrot
- 2bay leaves
- ½cup medium barley
- Juice of 1 lemon
- ⅓cup minced fresh dill
- Salt and freshly ground black pepper
- Sour cream or plain yogurt (optional)
Nutritional analysis per serving (10 servings)
248 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 38 grams carbohydrates; 13 grams dietary fiber; 3 grams sugars; 12 grams protein; 224 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pick over the split peas. Rinse, drain and place them in a saucepan. Cover with water to the depth of one inch, bring to a boil and cook for two minutes. Remove from heat and set aside to soften for one hour.
- Step 2
Melt butter or oil in a large, heavy kettle. Add onion, celery and carrot and saute over medium heat until soft and just barely beginning to color. Drain and rinse the peas and add them. Add 10 cups of water and the bay leaves.
- Step 3
Bring to a boil, lower heat to a simmer and cook for one hour. Add the barley and continue cooking one hour longer.
- Step 4
Stir the soup, add lemon juice and dill. Season to taste with salt (don't be surprised if you need quite a bit) and pepper. Serve topped with a dollop of sour cream or yogurt if you wish.
- This soup is likely to thicken as it stands. You will probably have to add more water and re-season it when you reheat it.
Private Notes
Comments
I found the peas to be firmer than I would have liked. Other split pea soup recipes suggest cooking the peas for 3 hours total (I.e Moosewood). I do like the addition of barley, however. I think I will cook my peas for 2 hours before adding barley next time. I also appreciated the suggestion of using Better Than Bouillon as a seasoning. I added the vegetable base and it helped with flavor. I do intend to make it again.
I used half chicken stock half water. I forgot to buy dill so I used up some marjoram that I had on hand. I love marjoram with peas so I though the substitution worked great. I also subbed farro for the barley, which was also a fine replacement. Love this dish. Very much a sum is great than its parts kind of dish. I'll be eating this all week!
Spectacular soup! I used 8 cups chicken stock, 2 cups water. Threw in a ham hock. The lemon juice was perfect. The barley gave nice texture. Added Parmesan on top at the end. My kids gobbled it down! So did I ;)
So first off I really like this recipe, it came out great. It is a good base recipe as there isn't much seasoning in it except adding a lot of salt! I would suggest using a veggie or chicken stock for a heartier flavor. We added stock and also at the end some smoked turkey thigh meat. We ate it with a good french bread. The day after it gets very thick, which i liked. I don't understand the comments about under cooked peas. I followed the times exactly and the peas were well cooked, not even slightly under done.
Like many I used broth in place of water. If I make this again I will add barley and less broth.
Perfect as is. Rinsed barley first then drained and let it sit while peas were cooking. So only needed about 20 min of that last hour of cooking. 2 teaspoons of salt was perfect for us. Love the lemon!