Hearty Split Pea And Barley Soup Recipe

Summary

CourseMethod
DishMain Ingredient

Ingredients

 Dried split peas1 1⁄2 Cup (24 tbs)
 Onion1⁄2 Medium, coarsely chopped
 Carrot1⁄2 , cut in to chunks
 Celery stalks1 Small, cut in to chunks
 Garlic1 Clove (5 gm)
 Chicken stock1 1⁄2 Quart
 Pearl barley1⁄2 Cup (8 tbs)
 Freshly ground white pepper To Taste
 Vegetable seasoning To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1075 Calories from Fat 177

% Daily Value*

Total Fat 20 g30.3%

Saturated Fat 4.6 g23.1%

Trans Fat 0 g

Cholesterol 42.6 mg

Sodium 2081.7 mg86.7%

Total Carbohydrates 167 g55.6%

Dietary Fiber 13.9 g55.7%

Sugars 37.2 g

Protein 66 g132.9%

Vitamin A 104.4% Vitamin C 24.4%

Calcium 9.5% Iron 19.7%

*Based on a 2000 Calorie diet

Directions

Put the peas, onion, carrot, celery, garlic, and stock in a 3-quart pot and bring to a boil.
Lower the heat and simmer, uncovered, for 1 hour.
Puree the soup in batches in a food processor or blender and return to the pot.
Add the barley, bring to a boil, lower the heat, and simmer for 30 to 40 minutes, or until the barley 1 tender.
Add the seasonings, ladle 1 cup servings into 4 heated soup bowls, and serve.
Let the remaining soup cool and freeze for 1 to 2 months.
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