Eat Your Veggies: Split Pea & Barley Soup
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It's hard to believe I have a strictly vegan recipe on my blog! Who would have thought a meat & potatoes girl like me, would love such a healthy soup? This is my version of CPK's Dakota smashed pea and barley soup.
With uncomplicated ingredients, this pea and barley soup makes for a great, nutritional dinner with some crusty french bread on the side. It contains virtually no fat or cholesterol, while high in protein to keep you full and satisfied. This is definitely one of my favorite soups of all time. It's so cozy and comforting so don't let the word "vegan" scare you away : )
Ingredients
1 lb dried split peas
1/2 cup of barley
2 quarts of water
2 bay leaves
2 garlic cloves, minced
1 tbsp. soy sauce
1 tsp. cumin
Kosher salt and freshly ground pepper to taste
2 carrots, diced
2 celery stalks, diced
1 medium white onion, diced
1 tbsp. of chopped scallions
- In a large stock pot, add the split peas, minced garlic, soy sauce, spices, and dried bay leaves. Add the water and let simmer for 30-45 minutes until peas have softened.
- While the peas are and spices are simmering, in a separate small pot, let half a cup of barley and 1.5 cups of water come to a boil. Lower the heat to a simmer and let cook for 20-25 minutes. Drain and set aside.
- Remove the bay leaves from the soup and pour the contents into a blender. Pulse until smooth and return it to the pot.
- Bring the soup to a boil and add carrots, celery, and onions. Let simmer until the carrots have softened. Add salt and pepper to taste.
- Add barley to the soup just before serving. Garnish with fresh scallions and enjoy!
