Yellow Split Pea & Barley Soup

     I just love how easy soup is to make. It can be an appetizer as well as a main meal dish. I think soup goes with any kind of weather and right now many of you are experiencing the cold winter. Why not make this bowl of sunshine to warm your insides!

     If you're looking to pack in some mighty nutrition then this bowl of soup is for you! Split peas are packed with soluble fiber that helps lower cholesterol. One single cup is 65% of your daily needs! They also have a good amount of protein, three B vitamins, and potassium. This is all good things for your heart and help stabilize blood sugars which is great for diabetics.

     Enjoy!

Yellow Split Pea & Barley Soup

Serves 4-6

Vegan, vegetarian, gluten-dairy-soy free

printable recipe

Ingredients:

¼ c. pearl barley

¾ c. water

1 T. coconut oil

½ c. onion, diced

¼ c. celery, diced

¼ c. carrot, diced

1 clove garlic, minced

6 c. water or vegetable stock

½ c. yellow split peas (you can also use green split peas)

1 bay leaf

1 tsp. thyme leaves

2 small red potatoes, small diced

Handful of baby spinach

Salt & pepper

Paprika

  

Directions:

1. In a small saucepan, add the pearl barley and ¾ c. water. Bring to a boil then reduce to a slow simmer. Cook for 40-45 minutes until the barley is tender.

2. While the barley is cooking prepare and cook the soup. In a soup pot, heat the coconut oil on medium heat, add the onion, carrot and celery. Sauté for a few minutes until the vegetables are softened. Add the garlic, stir for about one minute.

3. Add the water or soup stock, split peas, bay leaf and thyme. Bring to a boil then reduce to a simmer. Cover partially with the lid tilted. After 10 minutes add the red potatoes. Cook for about 20 more minutes until split peas are tender. If the soup is to thick add a little more water or vegetable stock. Season with salt & pepper to taste.

Optional- If you want the soup to be creamier, remove about half the soup from the pot and place in a blender. Puree the soup, then return it to the soup pot. I only did half because I wanted to leave some texture in the soup. You can also use an immersion blender, remove half the soup, then blend the soup that is in the pot or if you prefer, blend all the soup.

4. When the split peas are tender, stir in the cooked barley and spinach. To serve, ladle into bowls and give each bowl a sprinkle of paprika.