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?!
This is a riff on California Pizza Kitchen’s Split Pea Soup, a vegetarian version of a classic. Serve with a cold glass of wine (to cool yourself down, of course).
Split Pea Soup
Prep
Cook
Total
Yield 4
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.
Ingredients
- 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
Instructions
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Rinse the split peas, removing any yellow or discolored peas.
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In a large pot (4-qt or larger), combine the peas with the next 10 ingredients (water through thyme).
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Bring to a boil, then reduce heat and simmer for 50-60 minutes, until the peas break and become soft.
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Meanwhile, in a separate large pan, combine the barley with 6 cups of water.
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Bring the barley to a boil, then reduce heat and simmer for 40-50 minutes, until the barley is soft. Drain the barley.
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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.
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Return the split pea mixture to its pot.
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Add the barley to the split peas.
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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.
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Remove from heat, and let sit for 15 minutes before serving.
[…] to my own devices, I’d probably prepare chili, tacos and split pea soup seven days a week. Today, though, to honor my epiphany, I needed something new. Something…wow. […]