Smashed Pea & Barley Soup
- Number of Servings: 8
Ingredients
2 cup Split Peas 4 cup Vegetable Broth .25 cup, chopped Onions, raw 2 tsp Lemon Juice 'Real Lemon' 100% juice 1 clove Garlic 1 tsp Salt 1 tsp Granulated Sugar .5 tsp Pepper, white .5 tsp Parsley, dried .25 tsp Thyme, ground 1 cup Barley, pearled, cooked 1 cup, chopped Carrots, raw .25 cup, diced Celery, raw
1. Rinse and Drain the split peas, then add them to large pot with 6 cups of water, broth, onion, garlic, lemon juice, sugar, parsley, pepper and thyme. Bring to boil, the reduce heat and simmer for 75 minutes or until the peas are soft.
2. While peas are cooking. Combine barley with water required from package. Bring to boil, then reduce heat and simmer until most of water is absorbed. Added some 1/2 tsp of garlic better than bouillon to water for extra favor while cooking barley.
3. When the peas mixture has become a thick soup. Use a handheld blender to puree the peas to some of it is smooth. Keeping some chunky.
4. Add barley mixture to split peas. Continue to cook for additional 30 minutes to all favors are blended.
Serving Size: 8 - 2 cup bowls
Number of Servings: 8
Recipe submitted by SparkPeople user KSPARK219.
2. While peas are cooking. Combine barley with water required from package. Bring to boil, then reduce heat and simmer until most of water is absorbed. Added some 1/2 tsp of garlic better than bouillon to water for extra favor while cooking barley.
3. When the peas mixture has become a thick soup. Use a handheld blender to puree the peas to some of it is smooth. Keeping some chunky.
4. Add barley mixture to split peas. Continue to cook for additional 30 minutes to all favors are blended.
Serving Size: 8 - 2 cup bowls
Number of Servings: 8
Recipe submitted by SparkPeople user KSPARK219.
Nutritional Info Amount Per Serving
- Calories: 101.7
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 776.9 mg
- Total Carbs: 20.3 g
- Dietary Fiber: 5.5 g
- Protein: 4.8 g
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