Dakota Smashed Pea And Barley Soup Recipes

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DAKOTA SMASHED PEA AND BARLEY SOUP



Dakota Smashed Pea and Barley Soup image

This recipe is from a California Pizza Kitchen cookbook and is delicious. It has NO FAT and is vegetarian...perhaps even vegan. Try it...you'll like it. The recipe calls for a large pinch of cumin, but Recipezaar wouldn't accept that description so I guessed it to be about 1/8 teaspoon.

Provided by Shelly Morton

Categories     Grains

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 lb dried split peas, sorted and rinsed
1/2 cup pearl barley
2 quarts water
2 bay leaves
1 -3 tablespoon salt, to your liking
1 tablespoon soy sauce
1 tablespoon fresh thyme, chopped (or 1/2 Tablespoon dried)
2 teaspoons garlic, minced
1/2 teaspoon dried sage
1/8 teaspoon cumin, ground
1 1/2 cups carrots, diced
2/3 cup onion, minced
1/3 cup celery, finely diced
1/4 cup scallion top, thinly sliced

Steps:

  • In a large pot or saucepan, combine first 10 ingredients. Bring to a boil over high heat. Reduce the heat to a bare simmer, cover, and cook for 1 hour, stirring occasionally.
  • Stir in the carrots, onion, and celery. Cover and simmer until the vegetables are tender, 20-30 minutes more. Discard bay leaves. Ladle into warmed soup bowls and garnish with the scallion greens.

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