Yellow Split Pea and Barley Soup Recipe #367469
Meatless, non-dairy, delicious comfort food. Anyone entering the house and inhaling the aroma while you are preparing this soup will be drooling. This recipe was my mother's which I modified to make it vegetarian. My mother used to use chicken stock. If you promise not to tell her, I think it is a lot better than her's was. I made it for her and she swears it is her recipe. I never let on that it isn't. Everyone who tastes this soup loves it.
3½ hours | 30 min prep
SERVES 24 , 7 -8 quarts
- 4 cups yellow split peas (rinsed and drained)
- 6 carrots (preferably in slivers or matchsticks, chopped works)
- 6 stalks celery, chopped
- 5 medium onions, chopped
- 1 cup pearl barley, rinsed and drained
- 3 bay leaves
- salt and pepper, to taste
- 2 garlic cloves, crushed
- 1 1/2 tablespoons oil (to saute the onions)
- 5 tablespoons instant chicken-style consomme soup and seasoning mix
- water (for amount, see directions)
- whole wheat croutons
- In a large teflon coated frying pan over medium heat, saute 1/2 the onions with the oil until soft and dark brown.
- Turn off heat.
- Add crushed garlic.
- Set aside.
- Put carrots, celery, 1/2 of the chopped onions, split peas and the powdered chicken-flavored consomme into an 8 quart pot.
- Fill with cold water till about 1 inch from top.
- Cover and bring to a boil.
- Once it has come to a boil, reduce heat, stir in bay leaves and barley.
- Simmer covered for 2 hours (until all the liquid is and remains cloudy).
- Stir in the onions and garlic and simmer for an additional half hour. Season to taste.
- Sprinkle some croutons on top fo ladled soup and serve.
- Or ladle into containers and refrigerate for up to a week or freeze for up to 6 months. To reheat, microwave on high until hot, add water if it is too thick and re-season if necessary.
- Enjoy!
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5 stars