SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 91.1
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 795.6 mg
  • Total Carbs: 18.0 g
  • Dietary Fiber: 5.1 g
  • Protein: 4.6 g

View full nutritional breakdown of cpk's smashed pea and barley soup calories by ingredient
Report Inappropriate Recipe

cpk's smashed pea and barley soup

Submitted by: SHE-IT


Number of Servings: 8

Ingredients

    2 cups split peas
    6 cups water
    2 14,5 oz cans of vegitable broth
    1/3 c minced onion
    1 large clove garlic
    2 tsp lemon juice
    1 tsp salt
    1 tsp granulated sugar
    1/4 tsp dried parsley
    1/4 tsp white pepper
    dash dried thyme
    1/2 c barley
    6 cups water
    2 medium carrots, diced (about 1 cup(
    1/2 stalk celery, diced (1/4 cup)

Directions

1. rinse and drain the split peas, then add them to a large pot with 6 cups of water, vegitable broth, onion, garlic, lemon juice, salt, sugar, parsley, thyme, and pepper. bring to a boil, then reduce heat and simmer for 75 minutes or untill peas are soft.
while the peas are cooking, combine the barley with 6 cups of water in a sauce pan. bring to a boil, then reduce heat and simmer for 75 minutes or until the barley is soft and most of the water has been absorbed.
3 When split pea mixture has become a thick soup, use a handheld blender to puree the peas untill the mixture is smooth. You may also use a standered blender or food processer for this step. If you want a chunky soup skip step.
4 drain barley mixture in a sieve or colander and add it to the split pea mixture. Add the carrots and celery and continue to simmer the soup for 15-30 minutes or untill carrots are tender. Stir occasioonaly. Turn off the heat, cover soup, and let it sit for 10- 15 minutes before serveing. Garnish each serving with a little chopped green onion.

Number of Servings: 8

Recipe submitted by SparkPeople user SHE-IT.






Great Stories from around the Web


Rate This Recipe