Dinner · Lunch
Split Pea and Barley Vegetable Soup
A hearty meatless soup of green split peas, pearl barley and vegetables. Thick, cheap and filling.
⏱ 1 hr 25 min (15 min prep, 1 hr 10 min cooking)
🍽 Serves 8 · about 1 1/2 cups
budgetmake aheadfreezer friendlyleftovers
vegetarianvegandairy free
ContainsWheat. Check the labels on what you buy; brands differ.
Ingredients
Soup
- 2 tbsp Olive oil
- 1 Yellow onion, chopped
- 3 Carrots, diced
- 2 stalk Celery, diced
- 3 clove Garlic, minced
- 1 tsp Dried thyme
- 1 tsp Smoked paprika
- 1½ cup Dried split peas, green, rinsed
- ½ cup Pearl barley
- 8 cup Vegetable broth, low-sodium
- 2 cup Water
- 1 leaf Bay leaves
- ½ tsp Ground black pepper
- ½ tsp Table salt (to taste)
- ½ cup Fresh parsley, chopped
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: large heavy pot.
- Heat the oil in a large pot over medium heat. Cook the onion, carrots and celery 8 minutes, until soft. Add the garlic, thyme and paprika for 30 seconds.
- Add the split peas, barley, broth, water, bay leaf and pepper. Bring to a boil, then simmer partly covered 60 to 70 minutes, stirring now and then, until the peas break down and the barley is tender.
- Remove the bay leaf, stir in the parsley and taste for salt. Add water if it is thicker than you like.
🌡 Safe temperaturesLeftovers, reheated 165°F. Check the thickest part with a food thermometer (USDA). More on food safety.
Make aheadKeeps 5 days in the fridge; thin with water as you reheat it to 165°F.
❄️ FreezerFreeze in portions for up to 3 months.
↺ LeftoversHeat a mug for an after-school snack or pack it for lunch.
🧒 With kidsTop each bowl with a few oyster crackers or shredded cheese.
Gluten-free swapUse brown rice instead of barley and add it for the last 40 minutes.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.