SPLIT-PEA SOUP WITH SPINACH AND BARLEY
A split-pea puree is extra nutritious (and extra green) thanks to baby spinach. The swirl of plain yogurt brings brightness, and a sprinkle of barley gives the make-ahead soup another healthy boost-it contains the soluble fiber beta-glucan, which has been found to do wonders to lower bad cholesterol.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h55m
Number Of Ingredients 10
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.
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
SIMPLE SPLIT PEA AND BARLEY VEGETABLE SOUP
It was a nasty, winter night and I was not about to bundle up and go food shopping. My pantry and fridge were looking rather anemic, but I figured I could come up with something that would satisfy my need for comfort food and warm me up from the chill coming through my old windows. A few fresh vegetables and some cans in my pantry did the trick. Sometimes you think this type of recipe will be a one time meal, but not so this time.I'll be making this again for sure.
Provided by Linda Dalton @Stripey
Categories Cream Soups
Number Of Ingredients 13
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!
HEARTY VEGETABLE SPLIT PEA SOUP
This slow-cooker soup is my secret weapon on busy days. It's delicious served with oyster crackers that are tossed in a bit of melted butter and herbs and then lightly toasted in the oven. -Whitney Jensen, Spring Lake, Michigan
Provided by Taste of Home
Categories Lunch
Time 7h10m
Yield 8 servings (2 quarts).
Number Of Ingredients 9
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.
Nutrition Facts : Calories 202 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 462mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 15g fiber), Protein 14g protein. Diabetic Exchanges
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
HEARTY SPLIT PEA, BEAN AND BARLEY SOUP
Make and share this Hearty Split Pea, Bean and Barley Soup recipe from Food.com.
Provided by dicentra
Categories Easy
Time 6h10m
Yield 12 serving(s)
Number Of Ingredients 15
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:
- 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
SMOKY SPLIT PEA AND ROOT VEGETABLE SOUP
wonderful split pea soup. not sure where the recipe came from, i have had it for years and subscribe to many cooking publications and own way too many cookbooks. i usually make it with a ham bone but is just as good with smoked turkey wings. when i really want to ham it up i brown a center cut slice in pan before i begin, remove from pan and cut into pieces and add last 30 minutes.
Provided by dianasportal
Categories Chowders
Time 1h25m
Yield 15 cups, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- melt butter in lg pot over low heat. add carrots, parsnips, leeks, onion, thyme, marjoram and bay leaves. cover and cook until vegetables are tender, stirring occasionally, about 20 minutes. add stock, peas and ham hocks. bring to simmer and cover partially and cook til peas are tender and soup thickens slightly stirring occasionally, about 45 minutes. add parsley in the last 5 minutes. season with salt and pepper.
VEGAN SPLIT PEA SOUP I
This makes a very thick vegetarian split pea soup. To make it thinner, reduce the amount of split peas or add more water. Depending on the density of split peas, it may take a while for the vegetables and peas to soften, but you can't really overcook this soup; just stir occasionally, and add water if it gets too dry. Seasonings can be altered to taste. Tastes even better reheated.
Provided by Deborah Sah
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Split Pea Soup Recipes
Time 3h10m
Yield 10
Number Of Ingredients 15
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.
Nutrition Facts : Calories 246.6 calories, Carbohydrate 45.8 g, Fat 2.2 g, Fiber 14.2 g, Protein 12.7 g, SaturatedFat 0.3 g, Sodium 386.6 mg, Sugar 5.4 g
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
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