Last Nights Dinner - Smashed Pea & Barley Soup

[Guest guest]

This was so good and so easy to make. It came out terrific. We loved it and I

WILL make it again. I served it with some crusty rolls for sopping. So good.

 

* Exported from MasterCook *

 

Smashed Pea & Barley Soup

 

Recipe By : RisaG

Serving Size : 4 Preparation Time :0:00

Categories : Beans & Legumes Grains

Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup split peas

3 cups water

1 14 oz can vegetable broth

2 tbsp onion -- minced

1 lg clove garlic -- minced

1 tsp lemon juice

1 tsp kosher salt

1/2 tsp granulated sugar

1 tsp Mrs Dash Garlic & Herb

1/8 tsp white pepper

dash dried thyme -- crumbled

1/4 cup barley

3 cups water

1 med carrot -- diced

1/2 stalk celery -- sliced

 

Rinse and drain the split peas. Check for rocks and stuff. Add them to a large

dutch oven or pot with the water, broth, onion, garlic, lemon juice, salt,

sugar, Mrs Dash, pepper and thyme. Bring to a boil, then reduce heat and simmer

for 1 hour or until the peas are soft and the soup is thick.

 

Meanwhile, combine the barley with the water, carrots and celery in a saucepan.

Bring to a boil, then reduce heat and simmer for 1 hour or until barley is fully

cooked and most of the water is absorbed. Drain the barley mixture.

 

When the split pea mixture has become thick, use a handheld blender and puree

the peas until they are smooth. Alternately, if you like, you can leave it

chunky.

 

Add barley mixture to the split pea mixture and continue to simmer for 15

minutes, stirring occasionally. Turn off heat, let pot sit for 15 minutes and

then serve soup.

 

I served it with some warm rolls.

 

Nutritional information - serving size 2 cups - 3g fat per serving, 450 calories

per serving.

 

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RisaG