Simple Split Pea And Barley Vegetable Soup Recipes

VEGAN SPLIT PEA SOUP I

Steps:

• In a large pot over medium high heat, saute the oil, onion, bay leaf and garlic for 5 minutes, or until onions are translucent. Add the peas, barley, salt and water. Bring to a boil and reduce heat to low. Simmer for 2 hours, stirring occasionally.
• Add the carrots, celery, potatoes, parsley, basil, thyme and ground black pepper. Simmer for another hour, or until the peas and vegetables are tender.

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.

HEARTY VEGETABLE SPLIT PEA SOUP

Steps:

• In a 3- or 4-qt. slow cooker, combine all ingredients. Cook, covered, on low 7-9 hours or until peas are tender. Stir before serving. Discard bay leaf. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

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:

• 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.