Vegetable Split pea and Barley Soup - 1 large cup

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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 178.7
  • Total Fat: 3.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 519.4 mg
  • Total Carbs: 34.3 g
  • Dietary Fiber: 11.3 g
  • Protein: 10.2 g

View full nutritional breakdown of Vegetable Split pea and Barley Soup - 1 large cup calories by ingredient
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Number of Servings: 7


    *Green Split Peas Dry, 1.5 cup (remove)
    *Barley - HULLED - 1/3 cup is 62 grams, 100 gram(s) (remove)
    *Canola Oil, 1.5 tbsp (remove)
    Carrots, raw, 1 large (7-1/4" to 8-1/2" long) (remove)
    Onions, raw, 0.5 cup, chopped (remove)
    Peppers, sweet, red, raw, sliced, 0.5 cup (remove)
    Spinach, fresh, 2 cup (remove)
    Garlic, 1 tsp (remove)
    *Cumin seed, 1 tbsp (remove)
    *Coriander seed, 1 tsp (remove)
    *Lemon Juice, 1 fl oz (remove)
    Pepper, red or cayenne, 1 tsp (remove)
    Pepper, black, 1 tsp (remove)
    Salt, 1.5 tsp (remove)
    Brown Sugar, 2 tsp packed (remove)


Wash and soak split peas and hulled barley for a few hours. Then pressure cook until cooked.

Heat oil. Add chopped onion and garlic paste and saute. Next add chpped carrots, red pepper and spinach. Saute for a few min.

Add the sauteed vegetables to cooked split peas and adjust consistency with water. Add salt, sugar, cayenne pepper, black pepper, cumin powder and coriander powder. Add a pinch of garam masala or curry powder if available. Boil until everything is mixed well.

Turn off heat and add lemon juice.

Serve hot with garlic bread

Number of Servings: 7

Recipe submitted by SparkPeople user MANJUK.

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