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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (332g) Recipe makes 6 servings |
||
| Calories 274 | ||
| Calories from Fat 20 | (7%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.3g | 3% | |
| Saturated Fat 0.6g | 2% | |
| Monounsaturated Fat 0.8g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 93mg | 3% | |
| Potassium 801mg | 22% | |
| Total Carbohydrate 47.8g | 15% | |
| Dietary Fiber 15.7g | 62% | |
| Sugars 5.4g | ||
| Protein 18.8g | 37% | |
Ingredients
- 6 cups reduced-sodium chicken broth
- 1 1/2 cups dried split peas
- 1/2 medium onion, coarsely chopped
- 1 medium carrot, peeled and coarsely chopped
- 1 stalk celery, coarsely chopped
- 1 garlic clove, minced
- 1/2 cup pearl barley
- salt
- fresh ground white pepper
Directions
1
Place broth, split peas, onion, carrot, celery and garlic into a 3-quart pot.2
Bring to a boil over medium-high heat.3
Reduce heat and simmer, uncovered, for 1 hour.4
Mix soup, a small amount at a time, in a food processor or blender.5
Return pureed soup to pot and add barley.6
Bring to a boil, reduce heat, and simmer 30 to 40 minutes or until barley is tender.7
Season with salt and white pepper.
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- Course > Soups
- Main Ingredient > Vegetables > Carrots
- Main Ingredient > Pasta, Rice & Grains > Grains
- Cuisine > North American > Canadian > Ontario
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Stove Top
- Preparation > Equipment > Small Appliance > Food Processor/Blender
- Preparation > Presentation > Served Hot
- Occasion > Dinner Party
- Occasion > Holiday/Event
- Occasion > Taste/Mood > Savory
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Featured Reviews for This Recipe
From: Chef #1437889
On Nov 5, 2009
This recipe is EXCELLENT! I have made it many many times. Highly recommended.
From: Chef #1129141
On Aug 7, 2009
This is so YUMMY! I use 1/2 water and 1/2 chicken broth. My kids also LOVE it!
From: billybass496
On Dec 30, 2007
YUMMY. This is some good gut sticking meal. The first time I made it it was very delisious, but VERY THICK. I believe this is a thick soup, just maybe a little too thick. I added 2 cups of water while cooking the second time and it turned out much better for me. I also added about half a cup, not much, left over ham while cooking. Highly recommended and very healthy. Thanks
From: kelly in TO
On Oct 31, 2007
Very good. I made this this with yellow split peas, and a piece of toasted rye bread.
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