SPLIT PEA AND BARLEY SOUP
Make and share this Split Pea and Barley Soup recipe from Food.com.
Provided by Dancer
Categories Grains
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 274.7, Fat 2.2, SaturatedFat 0.6, Sodium 93.6, Carbohydrate 47.8, Fiber 15.7, Sugar 5.4, Protein 18.8
GREEN SPLIT PEA & BARLEY SOUP
Make and share this Green Split Pea & Barley Soup recipe from Food.com.
Provided by Dancer
Categories Grains
Time 2h55m
Yield 12 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 166.9, Fat 1.3, SaturatedFat 0.1, Sodium 32.5, Carbohydrate 30.6, Fiber 10.7, Sugar 4.8, Protein 9.4
SPLIT PEA AND BARLEY SOUP
Provided by Florence Fabricant
Categories dinner, appetizer
Time 3h15m
Yield 8 - 10 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 242, UnsaturatedFat 4 grams, Carbohydrate 39 grams, Fat 5 grams, Fiber 14 grams, Protein 12 grams, SaturatedFat 0 grams, Sodium 216 milligrams, Sugar 5 grams, TransFat 0 grams
GREEN SPLIT PEA SOUP
My mom used to make split pea soup every fall/winter, but no one else liked it so she and I were the only ones who ate it...Recently I thought of those younger days again and found myself wishing I knew how she'd made it...After a little research and alot of online recipe comparisons, I think I have created a recipe I like and one that I can even do in the slow cooker/crockpot! Serve with hot rolls or biscuits...
Provided by CookinwithGas
Categories Ham
Time 8h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- The night before, add 4 cups cold water to slow cooker/crockpot; stir in the dried green split peas; do NOT turn on the slow cooker/crockpot.
- Cover and let soak overnight; In the morning drain and rinsed the split peas; Return the rinsed peas to the slow cooker/crockpot.
- Add the chicken bouillon cubes, the onion, the garlic and the pepper; do NOT stir.
- Place the ham hock on top of everything, in the middle of the slow cooker/crockpot; Slowly pour in the 6 cups of water; do NOT stir.
- Cover and cook on low for 8-10 hours or on high for 4-5 hours; resist the urge to open the lid for a peek; do NOT stir.
- When the cooktime is over, remove the ham hock and remove the meat from it; Chop the meat finely and return to the soup.
- NOW you can stir and see if it is thick enough for you; if not, remove half the soup and puree it in a food processor or a blender.
- Return the pureed soup to the slow cooker/crockpot and stir; Serve hot with crusty rolls or biscuits.
- Leftovers may be frozen for OAMC purposes and reheated in the microwave at a later date.
- Prep time listed does not include overnight pre-soaking of the peas.
Nutrition Facts : Calories 407, Fat 1.6, SaturatedFat 0.3, Cholesterol 0.3, Sodium 397.1, Carbohydrate 72.3, Fiber 29.4, Sugar 10.3, Protein 28.6
GREEN SPLIT PEA SOUP RECIPE
We have made our Split Pea Soup even better!! (If you can believe it). We have revamped by removing water and using only vegetable and chicken broth and shortened our cooking time. Try this new updated recipe and let us know what you think.
Provided by palousebrand
Categories < 60 Mins
Time 50m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- In a dutch oven or pot, heat olive oil over medium-high heat, add the onion, and sauté for 5 minutes. Add carrots, celery, and garlic, and sauté, stirring frequently, for 6-8 minutes. Add the split peas, and vegetable broth.
- Bring to a boil, cover, reduce heat to medium-low and simmer for 1 hour, stirring occasionally. Let soup cool slightly.
- Using an immersion blender, carefully, as to not burn yourself, puree soup until desired consistency. You can also puree using a food/processor or blender, which may take two batches. Taste for seasoning, adding salt and pepper as needed. Soup will thicken upon standing.
Nutrition Facts : Calories 148.8, Fat 2.7, SaturatedFat 0.4, Sodium 31, Carbohydrate 23.7, Fiber 9.4, Sugar 4.4, Protein 8.5
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
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