It’s hot. No, not the soup. San Diego. We’re talking summer time hot! Yesterday Gonzo Girl’s soccer practice was canceled due to excessive heat (which was a relief, really, because I didn’t want either of us to roast in that heat). So a soup recipe makes all the sense in the world, right?!
Split Pea Soup
This version of split pea soup skips the pork and adds texture with barley, making this a hearty treat for vegetarians and meat eaters alike. It also freezes well, making it an ideal light lunch or after-school snack.
- 2 cups split peas
- 6 cups water
- 4 cups vegetable broth
- 1/3 cup onion, minced
- 1 clove garlic, minced
- 2 teaspoons lemon juice
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 1 teaspoon sugar
- 1/4 teaspoon parsley
- 1/8 teaspoon thyme
- 1/2 cup barley
- 6 cups water
- 2 medium carrots, diced (about 1 cup)
- 1/4 cup celery, diced
Rinse the split peas, removing any yellow or discolored peas.
In a large pot (4-qt or larger), combine the peas with the next 10 ingredients (water through thyme).
Bring to a boil, then reduce heat and simmer for 50-60 minutes, until the peas break and become soft.
Meanwhile, in a separate large pan, combine the barley with 6 cups of water.
Bring the barley to a boil, then reduce heat and simmer for 40-50 minutes, until the barley is soft. Drain the barley.
When the split pea mixture is soft, puree the peas until relatively smooth (the texture should retain some chunkiness). You may use a handheld blender, or, working in batches, a food processor or blender, allowing steam to escape from the vessel as you work.
Return the split pea mixture to its pot.
Add the barley to the split peas.
Add the carrots and celery and return the soup to a simmer, allowing the soup to simmer for 20-30 minutes until the carrots are tender. Stir occasionally.
Remove from heat, and let sit for 15 minutes before serving.