Continuing on the exploration of assorted legumes–I made this soup. I do love barley, and hadn’t had split peas for awhile. I usually use yellow split peas–in an indian yellow split pea soup but alas, it was not too popular with the doode. So fast forward a couple of years and I thought I’d try again. This time with green peas. This sounded good. It was.
Split Pea and Barley Soup from Ordinary Vegetarian
About 5-6 servings
1-1/2 cups green split peas, rinsed and picked over
1/2 cup pearled barley
6 cups good tasting vegetable broth
1 large white onion, diced
3 carrots, sliced
3 ribs of celery, sliced
1-1/2 tsp thyme
2 cloves of garlic, minced
1 bay leaf
squeeze of lemon juice
salt and pepper to taste
I simplified the instructions from her original post. Saute onion in oil for 5 minutes, or until translucent. Stir in garlic and saute for another 2 minutes. Add in peas, broth, thyme, and bay leaf and bring to a boil. Cover pot and simmer over low heat for about an hour. Add 4 cups water and barley and bring to boil. Continue simmering for about 10 minutes. Add in carrots and celery and simmer another 15-20 minutes, or until the barley and veggies are tender to your liking. Add water to thin if necessary.
Stir in lemon juice and season with salt and pepper to taste.
Leave a Comment so far
Leave a comment