Split Pea And Barley Soup Food

HEARTY SPLIT PEA, BEAN AND BARLEY SOUP

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

SPLIT PEA AND BARLEY SOUP

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.

SPLIT PEA AND BARLEY SOUP

Steps:

• In a 4-quart pot, combine the water, onions, parsnip, parsley root, and garlic; bring to a boil over high heat.
• Stir in the split peas and return to a boil.
• Decrease heat, cover, and simmer 1 hour.
• Remove the parsnip and parsley root from the pot; set aside.
• Stir in the remaining ingredients; bring to a boil.
• Decrease heat, and simmer, uncovered, 1 hour longer.
• Mash the parsnip and parsley root; stir into the soup.
• Variation--add 1/4 cup small dry pasta (such as small bowties, alphabets, or orzo) to the pot 12 minutes before the soup is finished cooking.

SPLIT-PEA SOUP WITH SPINACH AND BARLEY

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.

CALIFORNIA PIZZA KITCHEN'S DAKOTA SMASHED PEA & BARLEY SOUP

Steps:

• Rinse and sort the split peas.
• Add them to a large pot with 6 cups of water, chicken broth, onion, garlic, lemon juice, salt, sugar, parsley, pepper, and thyme.
• Bring to a boil, reduce heat and simmer for 1-1 1/2 hours or until the peas are soft.
• While the peas are cooking, combine the barley with 6 cups of water in a saucepan.
• Bring to a boil, reduce heat and simmer for 1-1 1/2 hours or until the barley is soft and most of the water has been absorbed.
• When the split pea mixture has become a thick soup, use a handheld blender to puree the peas until the mixture is smooth.
• A standard blender or food processor may also be used to puree the soup in batches.
• This step may also be omitted.
• Drain the the remaining water from the barley and add the barley to the split pea mixture.
• Add the carrots and celery and continue to simmer the soup for 15 to 30 minutes or until the carrots are tender, stirring occasionally.
• Turn off the heat, cover the soup, and let sit for 10 to 15 minutes before serving.
• Garnish each serving with the snipped green onion.

SPLIT PEA, BARLEY AND HAM SOUP

Steps:

• Heat olive oil in large soup pot over medium heat.
• Add onions, then add pepper, salt, pepper sauce and stir twice.
• Saute over medium heat for 3 minutes.
• Add rinsed split peas,barley,chopped carrots, garlic, bay leaves and saute another 2 minutes, stirring several times.
• Add chicken broth and the chopped ham or smoked turkey sausage.
• Bring to boil, reduce heat and simmer for 1 hour, stirring occasionally.
• Remove from heat, remove bay leaves,add milk or half and half and stir.
• Enjoy with warm, crusty bread.

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.

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.