Split Pea, Potato & Barley Soup

12
Servings
15m
Prep Time
2h
Cook Time
2h 15m
Ready In


"Use 2 tbsp. parve chicken bouillon powder if you are not going vegan koshereye"

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (467.3 g)
  • Calories 267.4
  • Total Fat - 5.2 g
  • Saturated Fat - 0.8 g
  • Cholesterol - 0 mg
  • Sodium - 1239.3 mg
  • Total Carbohydrate - 47.7 g
  • Dietary Fiber - 11.8 g
  • Sugars - 7.9 g
  • Protein - 9.5 g
  • Calcium - 50.8 mg
  • Iron - 2.4 mg
  • Vitamin C - 13.5 mg
  • Thiamin - 0.3 mg

Step 1

Place oil, chopped onions, chopped carrots and chopped celery into stock pot. Sauté vegetables until soft.

Step 2

Add minced garlic to vegetables and stir together to combine.

Step 3

Sauté briefly until garlic is fragrant.

Step 4

Add stock, dried split peas, diced potatoes, barley, dried basil, thyme, black pepper, bay leaves, and salt.

Step 5

Bring mixture to a boil.

Step 6

Reduce heat, and simmer partially covered approximately 1 1/2 hours or until split peas and barley are soft and fully cooked.

Step 7

Turn off heat.

Step 8

Stir in chopped fresh parsley.

Step 9

Remove bay leaves.

Step 10

Season to taste with salt and pepper.

Tips & Variations


No special items needed.

Related

Gerry

Having only a 3/4 cup of split green peas I halved the recipe using chicken broth instead of the vegetable and made as posted with great results. Made for an excellent supper soup with enough for lunch the next day. We both enjoyed this delicious soup.Thank you for sharing your split pea soup.

review by:
(22 Jan 2023)

ellie

A very good and adaptable soup. I changed this up a bit by using a ham bone and chicken broth. I used only 2 potatoes but used the amount of the rest of the vegetables as specified. Delicious and it makes a lot! Thanks for sharing!

review by:
(30 Dec 2022)