Split Pea and Barley Soup Recipe
Servings: 4 -6
Ingredients
- 1 pound dried split peas sorted and rinsed
- ½ cup semi-pearled barley I use Bob's Red Mill or Arrowhead Mills*
- 2 quarts water
- 2 bay leaves
- 1 teaspoon salt
- 1 Tablespoon shoyu or tamari
- 1 Tablespoon chopped fresh thyme leaves or ½ Tablespoon dried
- 2 teaspoons minced garlic
- ½ teaspoon rubbed dried sage
- large pinch ground cumin
- 1 ½ cups diced carrots
- 2/3 cups minced onion
- 1/3 cup finely diced celery
- optional: ¼ cup thinly sliced green onion tops
Instructions
- In a large pot, combine peas, barley, water, bay leaves, salt, shoyu, thyme, garlic, sage and cumin. Bring to a boil over high heat. Reduce heat to a low simmer, cover and cook for about 20 minutes, stirring occasionally.
- Stir in carrots, onion, and celery. Cover and simmer until vegetables are tender, another 25 to 30 minutes, checking periodically and adding small amounts of additional water if needed.
- Discard bay leaves. Ladle soup into warmed soup bowls and garnish with green onion tops, if desired.
Notes
*They are labeled "pearled" but they are really semi-pearled.