Best Split Pea Soup With Spinach And Barley Recipes

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.

PERSIAN SPLIT PEA AND BARLEY STEW

Steps:

• In a medium saucepan, bring the barley, bay leaf, garlic and 2 cups of water to a boil.
• Reduce the heat, cover and simmer for 15 minutes.
• Add the split peas, cardamom, cinnamon and the remaining water and simmer, covered for another 45 minutes, or until the barley and split peas are soft and most of the liquid has absorbed.
• Stir occasionally and, if necessary, add a small amount of additional water to prevent the mixture from sticking.
• While the barley and split peas are cooking, place the onions, carrots, potatoes, salt, cayenne, and stock in a large saucepan.
• Bring the mixture to a boil, reduce the heat and simmer, covered for 10 minutes.
• Stir in the tomatoes and continue to simmer, covered, for about 10 minutes, until the vegetables are tender.
• Add the cooked barley and split peas. Stir in the parsley, lemon juice, and salt and pepper to taste. Discard the bay leaf.

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 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.

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.

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 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.