Split Pea Barley Soup Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery and sauté until softened.
• STEP 2.Add garlic, thyme, and bay leaves and cook for another minute.
• STEP 3.Add split peas, barley, vegetable broth, and water. Bring to a boil, then reduce heat and simmer for about 1 hour or until the peas and barley are tender.
• STEP 4.Remove bay leaves and season with salt and pepper to taste.
• STEP 5.Serve hot and garnish with fresh parsley if desired.

Cooking Tips

• Soaking the split peas and barley overnight can help reduce the cooking time.
• You can add other vegetables like potatoes or spinach to enhance the flavor and nutritional value.
• For a creamier texture, use an immersion blender to partially blend the soup.

Storage and Serving

• Allow the soup to cool completely before storing it in an airtight container.
• Refrigerate for up to 3 days or freeze for up to 3 months.
• To reheat, simply heat the soup on the stovetop or in the microwave until heated through.
• Serve the soup with crusty bread or a side salad for a complete meal.