Split Pea and Barley Soup
Cozy up with a comforting bowl of hearty Split Pea and Barley Soup, a nutrient-packed, one-pot meal that’s perfect for chilly days. This vegetarian-friendly recipe (easily adaptable with chicken broth) combines the earthy richness of dried split peas and the wholesome chew of pearl barley, simmered to perfection with a medley of sautéed carrots, celery, and onion for natural sweetness. Flavored with fragrant dried thyme and a touch of garlic, this soup develops a velvety texture that’s satisfying and nourishing. With just 15 minutes of prep and a simmer-until-tender approach, it’s an easy, fuss-free dish to feed a crowd. Garnish with a sprinkle of fresh parsley for a pop of green and serve it warm as a standalone meal or alongside crusty bread for the ultimate comfort food experience.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, diced
- 2 medium celery stalks, diced
- 3 cloves garlic, minced
- 1 cup dried split peas, rinsed and drained
- 1 cup pearl barley
- 8 cups vegetable broth (or chicken broth for non-vegetarian)
- 1 teaspoon dried thyme
- 1 piece bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften and the onions become translucent.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the rinsed split peas and pearl barley to the pot, stirring to combine with the vegetables.
Pour in the vegetable broth, then add the dried thyme, bay leaf, salt, and pepper. Stir well.
Bring the soup to a boil over medium-high heat, then reduce the heat to low to maintain a gentle simmer.
Cover the pot with a lid, leaving it slightly ajar. Let the soup cook for 60-90 minutes, stirring occasionally, until the split peas and barley are tender and the soup reaches a thick consistency.
Remove the bay leaf and adjust seasoning with additional salt and pepper, if needed.
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve warm.
Nutrition Facts
Calories |
1932 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 10144 mg | 441% | |
| Total Carbohydrate | 338.7 g | 123% | |
| Dietary Fiber | 94.4 g | 337% | |
| Total Sugars | 42.9 g | ||
| Protein | 78.8 g | 158% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 430 mg | 33% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 4784 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
