A robust soup full of peas, barley and vegetables. A very good choice for lunch or a light dinner.
Split Pea and Barley Soup
- 1 lb. split peas
- 1/2 cup barley
- 2 quarts water
- 2 bay leaves
- salt to taste
- 1 tbsp. soy sauce
- 1 tbsp. fresh thyme, minced or 1/2 tbsp. dried
- 1 tsp. fresh sage, minced or 1/2 tsp. dried
- pinch or two of ground cumin
- 1-1/2 cups carrots, diced
- 2/3 cup onion, diced
- 1/3 cup celery, diced
- garnish with chives, chopped or scallions, sliced; and butter croutons (see below)
Sort and rinse the peas. In a large soup pot, combine the first nine ingredients. Bring to a boil and reduce the heat to simmer, cover, and cook for about 1 hour, stirring occasionally. I added more water as I like a thinner soup and then I adjusted my seasonings.
Saute the carrots, onion and celery for 5-10 minutes in a small amount of oil (or you can use a cooking spray) and then add to the soup pot. You do not have to do this but I like my vegetables cooked more. Cover, and simmer for an additional 30 minutes. Discard the bay leaves. Serve hot and garnish with scallions or chives and the buttery croutons.
- 3 tbsp. butter
- 3 cups of cubed white bread (decrusted)
Saute the bread cubes in the butter, tossing and turning, until nicely browned, 5-10 minutes. Serve with soup if desired. Or toss the bread cubes in melted butter and bake in a 350°F oven for about 15-25 minutes, turning once. These croutons do not keep well; use within 3 days.