Best Split Pea And Barley Soup Recipes

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.

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.

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 SOUP WITH SPINACH AND BARLEY

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.

CROCKPOT SPLIT PEA, LENTIL, AND BARLEY SOUP AKA WEIGHT WATCHERS

Steps:

• In a slow cooker, layer every ingredient except the broth in order listed (do not stir). Boil broth, then add to slow cooker. Cover and cook on high for 4-5 hours or until vegetables are tender. 3Discard bay leaves before serving.

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.

SPLIT PEA SOUP WITH BARLEY AND HAM

Steps:

• In a medium bowl or liquid measure, combine the water, bouillon cubes and spices and whisk to combine (it's ok if the bouillon cubes don't completely dissolve).
• In a medium round slow cooker (about 4-quart), layer peas, barley, ham, carrots, onion and celery. Do not mix.
• Pour in the water/spices mixture and add the bay leaf to the slow cooker.
• DON'T STIR!
• Cover the slow cooker and cook on high for four hours or on low eight hours, until the peas reach the desired creamy, soft texture.
• Remove the bay leaf, stir well, and add salt and pepper to taste, if needed. Serve immediately.
• Note: Upon sitting and/or refrigerating, this soup thickens considerably. Simply add water or chicken broth to thin the soup to the desired consistency before re-serving.

YELLOW SPLIT PEA AND BARLEY SOUP

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!

SIMPLE SPLIT PEA AND BARLEY VEGETABLE SOUP

Steps:

• In large sauce pan over low heat add butter and melt. Now add the celery, carrots, onion, garlic, and Old Bay Seasoning. Cook until vegetables become soft. Add chicken stock and split peas. Raise heat to a simmer and cook covered on low 30-40 minutes. Even though the pot is covered, the broth will mostly evaporate.
• While the split peas are cooking make the barley in a separate pot. Add barley to boiling water and cook about 40 minutes. When time is up, drain barley and add to soup pot with split peas.
• Add the can of cream of chicken soup and water. Stir until combined. Add salt and pepper and sriracha sauce. Heat to simmer and serve. This is a creamy soup that you'll make over and over again. So simple, inexpensive, hearty and delicious!

SPLIT PEA AND BARLEY SOUP

Steps:

• 1. Rinse and sort the split peas. 2. Add them to a large pot with 6 cups of water, chicken broth, onion, garlic, lemon juice, salt, sugar, parsley, pepper, and thyme. 3. Bring to a boil, reduce heat and simmer for 1-1 1/2 hours or until the peas are soft. 4. While the peas are cooking, combine the barley with 6 cups of water in a saucepan. 5. 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. 6. When the split pea mixture has become a thick soup, use a handheld blender to puree the peas until the mixture is smooth. 7. A standard blender or food processor may also be used to puree the soup in batches. 8. This step may also be omitted. 9Drain the the remaining water from the barley and add the barley to the split pea mixture. 10. Add the carrots and celery and continue to simmer the soup for 15 to 30 minutes or until the carrots are tender, stirring occasionally. 11. Turn off the heat, cover the soup, and let sit for 10 to 15 minutes before serving. 12. Garnish each serving with the snipped green onion.

SPLIT PEA AND BARLEY SOUP

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.