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The California Table

California Cuisine with a Coastal Vibe

September 28, 2010 By Lisa Dearen 6 Comments

Split Pea Soup


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).

Print

Split Pea Soup

Prep 90 mins

Cook 15 mins

Total 105 mins

Author Lisa Dearen

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

  1. Rinse the split peas, removing any yellow or discolored peas.

  2. In a large pot (4-qt or larger), combine the peas with the next 10 ingredients (water through thyme).

  3. Bring to a boil, then reduce heat and simmer for 50-60 minutes, until the peas break and become soft.

  4. Meanwhile, in a separate large pan, combine the barley with 6 cups of water.

  5. Bring the barley to a boil, then reduce heat and simmer for 40-50 minutes, until the barley is soft. Drain the barley.

  6. 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.

  7. Return the split pea mixture to its pot.

  8. Add the barley to the split peas.

  9. 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.

  10. Remove from heat, and let sit for 15 minutes before serving.

Filed Under: Soups & Chilis

Reader Interactions

Trackbacks

  1. {recipe} Chicken & Bulgar Wheat Salad | The Gonzo Gourmet says:
    June 22, 2011 at 1:39 PM

    […] 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. […]

    Reply
  2. The Gonzo Gourmet Turns One! | The Gonzo Gourmet says:
    July 13, 2011 at 2:58 PM

    […] Vegetarian 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. […]

    Reply
  3. Food Photography as Art | The Gonzo Gourmet says:
    September 22, 2011 at 4:04 AM

    […] canvases. To decorate my kitchen, I picked a shot of green split peas that I did for a post on split pea and barley soup. The process is quick and easy, and the final product is lovely. The colors reproduced really well […]

    Reply
  4. Chicken & Buckwheat Salad | Whisk & Cleaver says:
    May 8, 2013 at 2:31 PM

    […] 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. […]

    Reply
  5. Chicken & Buckwheat Salad - The California Table says:
    January 5, 2017 at 3:30 PM

    […] 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. […]

    Reply
  6. The Gonzo Gourmet Turns One! - The California Table says:
    January 5, 2017 at 3:43 PM

    […] Vegetarian 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. […]

    Reply

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