Split Pea, Potato and Barley Soup



Adapted from a recipe in The Atlanta Journal–Constitution from Sweet Tomatoes

Talk about comfort food…This vegetarian soup is best on a cold winter night. It is one of the most delicious, filling soups we have ever eaten!


1/4 cup olive oil
2 1/4 cups onions – about 2 large, chopped
2 cups carrots, chopped
1 1/2 cups celery, chopped
1 Tablespoon garlic, minced
14 cups water or vegetable broth or a combination of both
2 1/2  (1 lb. 4 ozs) green split peas
6 1/2 cups (2 1/4 lbs.) potatoes, peeled and diced
3/4 cup barley
3/4 tsp dried basil
1/2 tsp dried thyme
3/4 tsp. black pepper
2 leaves bay leaves
2 tbsp. parve chicken bouillon powder
1/2 tsp. kosher salt
3 tbsp. fresh parsley (chopped)


Place oil, chopped onions, chopped carrots and chopped celery into stock pot. Sauté vegetables until soft.

Add minced garlic to vegetables and stir together to combine. Sauté briefly until garlic is fragrant.

Add water, dried split peas, diced potatoes, barley, dried basil, thyme, black pepper, bay leaves,bouillon powder and salt.

Bring mixture to a boil. Reduce heat, and simmer partially covered approximately 1 1/2 hours or until split peas and barley are soft and fully cooked.

Turn off heat. Stir in chopped fresh parsley. Remove bay leaves. Season to taste with salt and pepper.

If too thick, add additional water and simmer a few more minutes


Yield: Serves 10-12

Recipes: Soup, Split Pea, Barley, Parve,Kosher

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