Yellow Split Pea And Barley Soup Food

CANADIAN YELLOW SPLIT PEA SOUP WITH HAM

Steps:

• Place split peas, ham bone, carrots, onion, celery, thyme, bay leaf, salt, and pepper into a large pot; pour in water. Bring mixture to a boil and skim off any foam with a spoon. Reduce heat; place a lid on the pot slightly ajar to allow some evaporation. Simmer, stirring occasionally, until peas are tender and soup is thick, about 3 hours.
• Remove ham bone from soup; strip meat from ham bone, chop meat, and return it to the pot.

SLOW-COOKER YELLOW SPLIT PEA SOUP WITH CANADIAN BACON

Steps:

• In 3 1/2- to 4-quart slow cooker, mix all ingredients.
• Cover and cook on low heat setting 8 to 10 hours or until peas and vegetables are tender.
• Place 2 cups of the soup in blender or food processor. Cover and blend on medium speed until smooth; pour into bowl. Repeat with 2 more cups soup. Stir all blended soup into soup in slow cooker.

YELLOW SPLIT PEA AND BARLEY SOUP

Steps:

• In a large teflon coated frying pan over medium heat, saute 1/2 the onions with the oil until soft and dark brown.
• Turn off heat.
• Add crushed garlic.
• Set aside.
• Put carrots, celery, 1/2 of the chopped onions, split peas and the powdered chicken-flavored consomme into an 8 quart pot.
• Fill with cold water till about 1 inch from top.
• Cover and bring to a boil.
• Once it has come to a boil, reduce heat, stir in bay leaves and barley.
• Simmer covered for 2 hours (until all the liquid is and remains cloudy).
• Stir in the onions and garlic and simmer for an additional half hour. Season to taste.
• Sprinkle some croutons on top fo ladled soup and serve.
• Or ladle into containers and refrigerate for up to a week or freeze for up to 6 months. To reheat, microwave on high until hot, add water if it is too thick and re-season if necessary.
• Enjoy!

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.

GOLDEN YELLOW SPLIT PEA SOUP

Steps:

• Heat the oil in a Dutch oven over medium-high heat. Add the onion, garlic, carrots, celery and turmeric and cook until the vegetables are tender, about 5 minutes. Add the peas, vegetable broth, thyme and 1/2 teaspoon each salt and pepper.
• Bring to a boil; cover, reduce the heat to low and simmer until the peas are tender and the soup is thickened, 40 to 45 minutes. Stir in 1 to 2 cups water at the end of cooking if the soup is too thick.
• Meanwhile, stir together the sour cream, paprika and 1/4 teaspoon each salt and pepper. Spoon the soup into serving bowls and top with the sour cream. Garnish with thyme, if desired.

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:

• 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:

• 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.

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.

YELLOW SPLIT PEA SOUP

Steps:

• In a large saucepan, saute onion and celery in oil and butter until tender. Add broth; bring to a boil. Add peas; return to a boil. Reduce heat; cover and simmer for 1 hour or until peas are tender. , Stir in lemon juice, cumin and pepper; simmer for 5 minutes. In small batches, puree soup in a blender; return to the pan. Heat for 4-5 minutes. Garnish with parsley and pistachios.

SPLIT PEA SOUP WITH BARLEY AND HAM

Steps:

• In a medium bowl or liquid measure, combine the water, bouillon cubes and spices and whisk to combine (it's ok if the bouillon cubes don't completely dissolve).
• In a medium round slow cooker (about 4-quart), layer peas, barley, ham, carrots, onion and celery. Do not mix.
• Pour in the water/spices mixture and add the bay leaf to the slow cooker.
• DON'T STIR!
• Cover the slow cooker and cook on high for four hours or on low eight hours, until the peas reach the desired creamy, soft texture.
• Remove the bay leaf, stir well, and add salt and pepper to taste, if needed. Serve immediately.
• Note: Upon sitting and/or refrigerating, this soup thickens considerably. Simply add water or chicken broth to thin the soup to the desired consistency before re-serving.