Split Pea Soup with Barley
Warm, hearty, and incredibly satisfying, this Split Pea Soup with Barley is the perfect combination of comfort and nutrition. Packed with tender green split peas, nutty pearled barley, and a colorful medley of sautéed vegetables, this soup delivers a wholesome, plant-based meal that’s both filling and flavorful. Seasoned with aromatic garlic, dried thyme, and a hint of black pepper, and simmered to perfection in rich vegetable broth, this cozy dish will quickly become a family favorite. Ready in just over an hour, it’s simple to prepare yet deeply nourishing. Serve it with a sprinkle of fresh parsley for a vibrant finishing touch, and enjoy this protein- and fiber-packed bowl of goodness any day of the week! Perfect for meal prep, make-ahead dinners, or a soothing winter lunch.
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Recipe Information
Ingredients
- 1 cup Green split peas
- 0.5 cup Pearled barley
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 2 medium Carrot, diced
- 2 medium Celery stalks, diced
- 3 cloves Garlic cloves, minced
- 6 cups Vegetable broth
- 1 Bay leaf
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Rinse the split peas and barley thoroughly under cool running water until the water runs clear. Set aside.
Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Add the minced garlic and cook for 1 minute, stirring constantly, until aromatic.
Stir in the rinsed split peas and barley, then pour in the vegetable broth. Add the bay leaf, dried thyme, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 45-50 minutes, stirring occasionally to prevent sticking.
Check the soup after 45 minutes. The split peas should be tender, and the barley should be cooked through. If the soup is too thick, you can add more vegetable broth or water, 1/2 cup at a time, to reach your desired consistency.
Taste and adjust seasoning with additional salt and pepper if needed. Remove the bay leaf and discard it.
Serve hot in bowls. If desired, garnish with freshly chopped parsley for a bright, fresh flavor.
Nutrition Facts
Calories |
1944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.1 g | 54% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5901 mg | 257% | |
| Total Carbohydrate | 312.1 g | 113% | |
| Dietary Fiber | 91.2 g | 326% | |
| Total Sugars | 49.8 g | ||
| Protein | 90.1 g | 180% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 478 mg | 37% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 3631 mg | 77% | |
*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.
