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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 232.7
  • Total Fat: 1.3 g
  • Cholesterol: 6.4 mg
  • Sodium: 47.4 mg
  • Total Carbs: 48.6 g
  • Dietary Fiber: 15.1 g
  • Protein: 15.0 g

View full nutritional breakdown of Felidstar's Split-pea, Lentils and Barley soup calories by ingredient
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Felidstar's Split-pea, Lentils and Barley soup

Submitted by: FELIDSTAR

Introduction

Loads of fiber with a good mix of the other stuff. This soup has more texture than regular Split-Pea. Loads of fiber with a good mix of the other stuff. This soup has more texture than regular Split-Pea.
Number of Servings: 16

Ingredients

    For a HUGE 16+-serving batch:
    1lb split peas (1-16 oz bag)
    1lb lentils (1-16 oz bag)
    1lb pearl barley (1-16 oz bag)
    4 stalks celery
    1 medium onion
    3 cloves garlic
    1/2 - 1tsp pepper (to taste)
    3 tsp oregano
    2 bay leaves
    2 tsp corriander
    8 cups pork broth (this is homemade... can be substituted with can of chicken, vegetable or beef broth for a different flavor, but will probably boost the sodium)
    16 cups water
    1 smoked ham-hock (~2-3 oz), trimmed of fat (optional! This is for that real split-pea soup taste)

Directions

Serve warm in 1 cup portions, with whole-wheat, rye or sourdough bread, or rice-cakes. I like to freeze the leftovers in 1-cup portions to make it an easy, no-work dinner down the road!

For a HUGE 16+-serving batch:
Prep:
- Wash, sort and drain the split-peas and the lentils
- Chop the onion, celery and garlic
- Trim all the fat off the ham-hock
* pork broth was made by simmering pork-chop bones in 12 cups of water, chopped onions, celery, garlic and pepper. Cool broth overnight in the refrigerator and skim the fat off the top before using.

Cooking!:
1) Add broth and water to a large pot, and turn it on to medium-high.
2) Add all ingredients to the warmed soup base, and bring to a boil, stirring occasionally.
3) After the soup boils, lower temperature to "low" and cover the pot, letting the soup simmer for up to three hours, or until the split-peas have liquefied and the lentils and barley are soft. Check on it about every half-hour and stir.
4) Serve and salt to taste. I made this soup to be relatively low-sodium, so it IS kind of bland, but I think it's better to add the salt at the end :)

If desired, remove ham-hock and discard. This will lower the fat and proteins consumed.

Number of Servings: 16

Recipe submitted by SparkPeople user FELIDSTAR.






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Member Ratings For This Recipe

  • I loved it - I used reduced sodium beef broth. I didn't realize how much it would make, so I have 1/2 it in the freezer. - 10/21/12

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  • Needs a little bit of salt, but we all loved it! - 3/3/12

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  • It's cooking now a great way to use up my herbs< I am making 1/2 the recipe in a crcok pot. - 3/9/11

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  • This was good... definitely bland, but good (especially for those who really need to watch their sodium intake). It is filling, too. The kids and my dad added salt, my husband and I used Mrs. Dash to boost flavor. - 2/15/10

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  • A delicious and filling soup without too many calories. I eat this at several meals when I feel the need for more volume in my diet. (Does need salt at the end) - 1/17/09

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  • I love this soup. It is very filling, I didn't have any pork broth but the chicken broth works very well. I don't miss the meat with the feel of the lentils and barley. Great recipe - 5/3/08

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  • I made this in the crockpot on low overnight with a ham bone. It does taste like split pea soup, which I love, and has a great texture and fiber content. The lentils and barley tone down the flavor. I measured this out - 16 1 1/2 cups of very thick soup. I kept adding water - the pot was full - 3/20/08

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  • Great for a cold winter night - 12/29/07

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