Split Pea and Barley Soup
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
- 1/2 c chopped fresh parsley
- 1 tb garlic minced
- 1 c onions chopped
- 1/4 ts pepper
- 1/3 c pearl barley; rinsed
- 3/4 ts salt or adjust amount to taste
- 1 md parsnip; peeled
- 1/4 c chopped fresh celery leaves
- 1 c chopped tomatoes
- 8 c water
- 1 1/2 c celery diced
- 1 parsley root; peeled- (i
- 1 c diced carrots
- 3/4 c green or yellow split peas;
- 1 1/2 c mushrooms sliced
- Carbohydrate 5.57783512533324 g
- Cholesterol 0 mg
- Fat 0.18643925000504 g
- Fiber 1.35135625130267 g
- Protein 1.08631287506411 g
- Saturated Fat 0.0350232500008971 g
- Serving Size 1 1 Serving (171g)
- Sodium 77.2750500001714 mg
- Sugar 4.22647887403058 g
- Trans Fat 0.0552474000015221 g
- Calories 25 calories
My Cozy Kitchen: A Simple Split Pea and Barley Soup
As a busy working mom, time in the kitchen is a precious commodity. I need recipes that are both delicious and efficient, and this split pea and barley soup absolutely fits the bill. It's hearty, flavorful, and surprisingly easy to make, even on a weeknight when I'm juggling work deadlines, school pick-ups, and everything else that comes with the territory. The best part? It tastes even better the next day, making it perfect for meal prepping and those days when I simply can't face cooking after a long day.
This recipe has become a staple in our household. It's a perfect example of how simple ingredients can combine to create something truly special. The earthy sweetness of the parsnips and carrots blends beautifully with the savory notes of the barley and split peas, creating a deeply satisfying and comforting soup. The addition of fresh parsley and celery adds a bright, fresh element that balances out the richness of the soup. It’s a soup that warms the soul, both literally and figuratively. I love serving it with a crusty bread for dipping, or a simple side salad for a complete and satisfying meal.
What I love most about this soup is its versatility. Feel free to experiment with different vegetables based on what you have on hand or what's in season. Adding other beans, such as lentils, would also be a delicious variation. I’ve even tried adding a splash of sherry or white wine for extra depth of flavor, which is a delightful addition. This recipe is a great starting point; don't be afraid to make it your own!
Beyond the practicality, this soup holds a special place in my heart. It reminds me of simpler times, cozy evenings spent with family, and the feeling of coming home to a warm, comforting meal after a long day. It's more than just a recipe; it's a connection to comfort, family, and the simple joys of home-cooked food. It’s a testament to how even the simplest meals can be extraordinary if made with love and care.
Tip for Busy Weeknights: Prep the vegetables ahead of time by chopping them on the weekend. Store them in airtight containers in the refrigerator for easy weeknight cooking.
Serving Suggestions:
- Serve with crusty bread for dipping.
- Pair with a simple green salad.
- Garnish with fresh herbs, such as parsley or chives.
- Add a dollop of sour cream or yogurt for extra richness.
- Enjoy as a light lunch or a hearty dinner.
This Split Pea and Barley Soup isn't just a meal; it's an experience. It's a warm hug in a bowl, a taste of home, and a reminder that even the simplest recipes can bring immense joy and satisfaction. I hope you enjoy it as much as we do!
Step-by-step
- In a 4-quart pot, combine the water, onions, parsnip, parsley root, and garlic. Bring to a boil over high heat. Stir in the split peas and return to a boil. Reduce heat, cover, and simmer 1 hour.
- Remove the parsnip and parsley root from the pot; set aside.
- Stir in the remaining ingredients. Bring to a boil, reduce heat, and simmer, uncovered, 1 hour longer. Mash the parsnip and parsley root and stir into the soup.
