Felidstar's Split-pea, Lentils and Barley soup
- Minutes to Prepare:
- Minutes to Cook:
- 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 celery1 medium onion3 cloves garlic1/2 - 1tsp pepper (to taste)3 tsp oregano2 bay leaves2 tsp corriander8 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 water1 smoked ham-hock (~2-3 oz), trimmed of fat (optional! This is for that real split-pea soup taste)
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.
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.
Nutritional Info 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
Member Reviews
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MARGESLP
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