Best Bonnies Homemade Peas And Barley Soup Mix Recipes

SPLIT PEA AND BARLEY SOUP

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.

SPLIT PEA AND BARLEY SOUP

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.

CUBED BEEF AND BARLEY SOUP

Steps:

• In a large skillet, brown beef in oil; drain. Transfer to a 3-qt. slow cooker. , Add the broth, beer, onion, barley, garlic, oregano, parsley, Worcestershire sauce, pepper flakes, pepper, salt and bay leaf. Cover and cook on low for 8-10 hours. , Stir in vegetables; cover and cook 30 minutes longer or until meat is tender and vegetables are heated through. Discard bay leaf.

GREEN SPLIT PEA & BARLEY SOUP

Steps:

• In a large soup pot, combine split peas, carrots, celery and 1 onion with water.
• Bring to a boil.
• Stir in barley, bay leaf and garlic, if using.
• Reduce heat and simmer partly covered for 1 1/2 to 2 hours.
• Stir occasionally.
• Add salt and pepper to taste.
• In a nonstick skillet, heat oil.
• Saute the remaining 2 onions on medium heat until well-browned, about 6 to 8 minutes.
• Add onions to soup along with dill.
• Simmer soup 5 to 10 minutes longer.
• Discard bay leaf.
• Reheats and/or freezes well.
• If soup gets thick, add a little water or broth.

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

SPLIT PEA, BARLEY AND HAM SOUP

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.

BONNIE'S HOMEMADE FRIENDSHIP SOUP MIX

Steps:

• 1. Preparation Instructions: In a 1 1/2 pint jar, layer the first eight ingredients in the order listed. Seal tightly. Yield 1 batch. To prepare soup, carefully remove macaroni from the top of the jar and set aside. In a large saucepan, or Dutch oven, brown beef; drain. Add the water tomatoes and soup mix. Bring to a boil. Reduce heat, cover and simmer for 45 minutes. Add the reserved macaroni, cover and simmer for 15 to 20 minutes or until the macaroni, peas, lentils, and barley are tender. Yields 4 quarts.

HEARTY SPLIT PEA, BEAN AND BARLEY SOUP

Steps:

• Combine all ingredients in slow cooker. Cover and cook on low 6-8 hours. Remove ham bone and cut meat into bite sized pieces.
• Return to soup, discarding bone. Discard bay leaves.

GRANDMA ROSE'S SPLIT PEA SOUP WITH BEEF FLANKEN

Steps:

• 1. Chop the onions, celery and carrots. Aim for 1/2-inch pieces, but don't get all OCD about it. You want them all roughly the same size, but a little bigger or smaller won't make a difference at all.
• 2. Heat the oil in a large pot and brown the ribs on all sides. Remove the ribs to a plate, then add the chopped vegetables to the fat in the pot. Stir a minute or two until everything is coated in fat and starting to soften.
• 3. Put the meat back in the pot, then add the split peas, pearl barley and dried dill. Add enough water to cover it all and bring the pot to a boil. Turn the heat down to low, cover the pot, and simmer the soup at least 2 hours, until it is thickened and the meat is tender.
• 4. Shred the meat with two forks (or your fingers if you've let the soup cool for a while). The bones will have slipped out of the meat, so fish them out from the bottom of the pot with a spoon. Season with salt and pepper - you will need much more salt than seems reasonable, but keep salting until it tastes right to you. Serve hot for a hearty one-pot lunch or dinner.