Split Pea Soup with Barley

By Ms. Lizz

  • 1 cup Peas, green, split, dry

  • 6 cup water

  • 1 cup sliced carrots

  • 1 cup fresh chopped onion

  • 1 cup fresh chopped celery , including leaves

  • 6 tbsp Barley, pearled, dry (or hulled)

  • 1/2 oz Bouillon, chicken, sodium free, instant packet

  • 2 tsp crushed garlic

  • 1 tsp ground thyme

  • 3/4 tsp dried marjoram

  • 1 bay leaf

  • 1/4 tsp black pepper

  1. Rinse the peas in a wire strainer under cool water.

  2. Bring the peas and remaining ingredients to a boil over high heat.

  3. Reduce the heat to low, cover, and simmer for 1 hour until the barley is tender, the peas are soft, and the soup is thick. If the mixture seems too thick add a little water.

Nutritional Facts

Serving size
1 cup
Amount Per Serving
Calories 156.2
Total Carbs 30.1g
Dietary Fiber 12.2g
Sugars 2.7g
Total Fat 1g
Saturated Fat 0.1g
Unsaturated Fat 0.9g
Potassium 129.2mg
Protein 7.4g
Sodium 42.1mg
Dietary Exchanges
1 1/2 Starch
1 Vegetable

dinner soup dairy free vegetarian vegetables main dish lunch

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