VEGAN SPLIT PEA SOUP I
This makes a very thick vegetarian split pea soup. To make it thinner, reduce the amount of split peas or add more water. Depending on the density of split peas, it may take a while for the vegetables and peas to soften, but you can't really overcook this soup; just stir occasionally, and add water if it gets too dry. Seasonings can be altered to taste. Tastes even better reheated.
Provided by Deborah Sah
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Split Pea Soup Recipes
Time 3h10m
Yield 10
Number Of Ingredients 15
Steps:
- In a large pot over medium high heat, saute the oil, onion, bay leaf and garlic for 5 minutes, or until onions are translucent. Add the peas, barley, salt and water. Bring to a boil and reduce heat to low. Simmer for 2 hours, stirring occasionally.
- Add the carrots, celery, potatoes, parsley, basil, thyme and ground black pepper. Simmer for another hour, or until the peas and vegetables are tender.
Nutrition Facts : Calories 246.6 calories, Carbohydrate 45.8 g, Fat 2.2 g, Fiber 14.2 g, Protein 12.7 g, SaturatedFat 0.3 g, Sodium 386.6 mg, Sugar 5.4 g
SPLIT PEA AND BARLEY SOUP
Make and share this Split Pea and Barley Soup recipe from Food.com.
Provided by Dancer
Categories Grains
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place broth, split peas, onion, carrot, celery and garlic into a 3-quart pot.
- Bring to a boil over medium-high heat.
- Reduce heat and simmer, uncovered, for 1 hour.
- Mix soup, a small amount at a time, in a food processor or blender.
- Return pureed soup to pot and add barley.
- Bring to a boil, reduce heat, and simmer 30 to 40 minutes or until barley is tender.
- Season with salt and white pepper.
Nutrition Facts : Calories 274.7, Fat 2.2, SaturatedFat 0.6, Sodium 93.6, Carbohydrate 47.8, Fiber 15.7, Sugar 5.4, Protein 18.8
SPLIT PEA AND BARLEY SOUP
Provided by Florence Fabricant
Categories dinner, appetizer
Time 3h15m
Yield 8 - 10 servings
Number Of Ingredients 12
Steps:
- 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.
- 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.
- Bring to a boil, lower heat to a simmer and cook for one hour. Add the barley and continue cooking one hour longer.
- 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.
Nutrition Facts : @context http, Calories 242, UnsaturatedFat 4 grams, Carbohydrate 39 grams, Fat 5 grams, Fiber 14 grams, Protein 12 grams, SaturatedFat 0 grams, Sodium 216 milligrams, Sugar 5 grams, TransFat 0 grams
SPLIT PEA AND BARLEY SOUP
Make and share this Split Pea and Barley Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 3h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a 4-quart pot, combine the water, onions, parsnip, parsley root, and garlic; bring to a boil over high heat.
- Stir in the split peas and return to a boil.
- Decrease heat, cover, and simmer 1 hour.
- Remove the parsnip and parsley root from the pot; set aside.
- Stir in the remaining ingredients; bring to a boil.
- Decrease heat, and simmer, uncovered, 1 hour longer.
- Mash the parsnip and parsley root; stir into the soup.
- Variation--add 1/4 cup small dry pasta (such as small bowties, alphabets, or orzo) to the pot 12 minutes before the soup is finished cooking.
Nutrition Facts : Calories 128.8, Fat 0.6, SaturatedFat 0.1, Sodium 259.4, Carbohydrate 25.8, Fiber 8.2, Sugar 4.9, Protein 6.8
SPLIT PEA, BARLEY AND HAM SOUP
Make and share this Split Pea, Barley and Ham Soup recipe from Food.com.
Provided by Crispbrook
Categories Winter
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil in large soup pot over medium heat.
- Add onions, then add pepper, salt, pepper sauce and stir twice.
- Saute over medium heat for 3 minutes.
- Add rinsed split peas,barley,chopped carrots, garlic, bay leaves and saute another 2 minutes, stirring several times.
- Add chicken broth and the chopped ham or smoked turkey sausage.
- Bring to boil, reduce heat and simmer for 1 hour, stirring occasionally.
- Remove from heat, remove bay leaves,add milk or half and half and stir.
- Enjoy with warm, crusty bread.
Nutrition Facts : Calories 628, Fat 10.6, SaturatedFat 3, Cholesterol 8.5, Sodium 2289.4, Carbohydrate 91, Fiber 32.1, Sugar 13.9, Protein 44
CALIFORNIA PIZZA KITCHEN'S DAKOTA SMASHED PEA & BARLEY SOUP
From topsecretrecipes.com I've never even tried the soup at the California Pizza Kitchen, but it sounds good. I'm posting it as much for my reference as anyone elses! ;) Vegetable broth may be substituted for the chicken broth to make this soup vegan.
Provided by Roosie
Categories Low Protein
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Rinse and sort the split peas.
- Add them to a large pot with 6 cups of water, chicken broth, onion, garlic, lemon juice, salt, sugar, parsley, pepper, and thyme.
- Bring to a boil, reduce heat and simmer for 1-1 1/2 hours or until the peas are soft.
- While the peas are cooking, combine the barley with 6 cups of water in a saucepan.
- Bring to a boil, reduce heat and simmer for 1-1 1/2 hours or until the barley is soft and most of the water has been absorbed.
- When the split pea mixture has become a thick soup, use a handheld blender to puree the peas until the mixture is smooth.
- A standard blender or food processor may also be used to puree the soup in batches.
- This step may also be omitted.
- Drain the the remaining water from the barley and add the barley to the split pea mixture.
- Add the carrots and celery and continue to simmer the soup for 15 to 30 minutes or until the carrots are tender, stirring occasionally.
- Turn off the heat, cover the soup, and let sit for 10 to 15 minutes before serving.
- Garnish each serving with the snipped green onion.
SPLIT-PEA SOUP WITH SPINACH AND BARLEY
A split-pea puree is extra nutritious (and extra green) thanks to baby spinach. The swirl of plain yogurt brings brightness, and a sprinkle of barley gives the make-ahead soup another healthy boost-it contains the soluble fiber beta-glucan, which has been found to do wonders to lower bad cholesterol.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h55m
Number Of Ingredients 10
Steps:
- Heat oil in a large pot over medium. Add leeks, carrots, and celery; cook, stirring, until tender, 6 to 8 minutes. Add broth and peas; bring to a boil, then reduce to a simmer and cook, partially covered, until peas are creamy, 50 to 55 minutes. Stir in spinach; cook until just wilted, about 5 minutes. Let cool slightly.
- Working in batches, puree soup in a blender until smooth. Return to pot; season with salt and pepper. (If too thick, add water, 1 tablespoon at a time.) Ladle soup into bowls, drizzle with yogurt and oil, top with barley, and serve.
YELLOW SPLIT PEA AND BARLEY SOUP
Meatless, non-dairy, delicious comfort food. Anyone entering the house and inhaling the aroma while you are preparing this soup will be drooling. This recipe was my mother's which I modified to make it vegetarian. My mother used to use chicken stock. If you promise not to tell her, I think it is a lot better than her's was. I made it for her and she swears it is her recipe. I never let on that it isn't. Everyone who tastes this soup loves it.
Provided by Mel the dabbler
Categories Onions
Time 3h30m
Yield 7-8 quarts, 24 serving(s)
Number Of Ingredients 12
Steps:
- In a large teflon coated frying pan over medium heat, saute 1/2 the onions with the oil until soft and dark brown.
- Turn off heat.
- Add crushed garlic.
- Set aside.
- Put carrots, celery, 1/2 of the chopped onions, split peas and the powdered chicken-flavored consomme into an 8 quart pot.
- Fill with cold water till about 1 inch from top.
- Cover and bring to a boil.
- Once it has come to a boil, reduce heat, stir in bay leaves and barley.
- Simmer covered for 2 hours (until all the liquid is and remains cloudy).
- Stir in the onions and garlic and simmer for an additional half hour. Season to taste.
- Sprinkle some croutons on top fo ladled soup and serve.
- Or ladle into containers and refrigerate for up to a week or freeze for up to 6 months. To reheat, microwave on high until hot, add water if it is too thick and re-season if necessary.
- Enjoy!
Nutrition Facts : Calories 166.5, Fat 1.4, SaturatedFat 0.2, Sodium 24.9, Carbohydrate 30.5, Fiber 10.6, Sugar 4.5, Protein 9.3
SPLIT PEA AND BARLEY SOUP
Steps:
- Combine the first 5 ingredients in a large soup pot with 8 cups water. Bring to a simmer. Cover and simmer gently for an hour.
- Stir in 2 cups water, and simmer until the peas are completely mushy, about 30 minutes. Season with salt and pepper and serve, or cover and let stand off the heat for an hour or so before serving. Thin with water and correct seasonings as needed.
- split peas
- Green split peas are easily digestible and high in protein. So are yellow peas, which are somewhat milder in flavor, though they can be used interchangeably. These peas are best known for their role in thick hearty soups.
- Try coming up with your own simple split pea soup combinations. These little legumes have a special affinity for tomatoes, garlic, curry, spices, and fresh dill.
- They're a delectable addition to winter stews, especially when combined with potatoes and eggplant.
- nutrition information
- Calories: 117
- Total Fat: 0g
- Protein: 5g
- Carbohydrate: 23g
- Cholesterol: 0mg
- Sodium: 12mg
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SPLIT PEA SOUP WITH BARLEY | BETTER HOMES & GARDENS
From bhg.com
4.5/5 (8)Calories 279 per servingTotal Time 1 hr 25 mins
- In a 4- to 5-quart Dutch oven or pot bring water, split peas, barley, bouillon granules, and bay leaf to boiling; reduce heat. Simmer, covered, for 30 minutes. Stir in celery, carrots, and onion; return to boiling. Reduce heat. Simmer, covered, for 30 minutes more or until vegetables, peas, and barley are tender.
- Stir in ham and 1/2 teaspoon pepper. Cook for 5 minutes more or until ham is heated through. Remove and discard bay leaf. Season to taste with salt and additional pepper. Makes 8 (1-1/2 cup) servings.
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