Split Pea and Barley Soup

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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 268.2
  • Total Fat: 0.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 312.9 mg
  • Total Carbs: 52.1 g
  • Dietary Fiber: 11.6 g
  • Protein: 16.5 g

View full nutritional breakdown of Split Pea and Barley Soup calories by ingredient
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Number of Servings: 7


    2 cups split peas
    6 cups water
    2 14,5 oz cans of vegetable 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)


1. rinse and drain the split peas, then add them to a large pot with 6 cups of water, vegetable broth, onion, garlic, lemon juice, salt, sugar, parsley, thyme, and pepper. bring to a boil, then reduce heat and simmer for 75 minutes or until 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 until the mixture is smooth. You may also use a standing blender or food processor 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 until carrots are tender. Stir occasionally. Turn off the heat, cover soup, and let it sit for 10- 15 minutes before serving. Garnish each serving with a little chopped green onion.

Number of Servings: 7

Number of Servings: 7

Recipe submitted by SparkPeople user JKAPLAN86.

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