Split Pea and Barley Soup

Cozy up with a comforting bowl of hearty Split Pea and Barley Soup, a nutrient-packed, one-pot meal that’s perfect for chilly days. This vegetarian-friendly recipe (easily adaptable with chicken broth) combines the earthy richness of dried split peas and the wholesome chew of pearl barley, simmered to perfection with a medley of sautéed carrots, celery, and onion for natural sweetness. Flavored with fragrant dried thyme and a touch of garlic, this soup develops a velvety texture that’s satisfying and nourishing. With just 15 minutes of prep and a simmer-until-tender approach, it’s an easy, fuss-free dish to feed a crowd. Garnish with a sprinkle of fresh parsley for a pop of green and serve it warm as a standalone meal or alongside crusty bread for the ultimate comfort food experience.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 medium carrots, diced
• 2 medium celery stalks, diced
• 3 cloves garlic, minced
• 1 cup dried split peas, rinsed and drained
• 1 cup pearl barley
• 8 cups vegetable broth (or chicken broth for non-vegetarian)
• 1 teaspoon dried thyme
• 1 piece bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper, freshly ground
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Heat olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften and the onions become translucent.

Step 3

Stir in the minced garlic and cook for another 1 minute until fragrant.

Step 4

Add the rinsed split peas and pearl barley to the pot, stirring to combine with the vegetables.

Step 5

Pour in the vegetable broth, then add the dried thyme, bay leaf, salt, and pepper. Stir well.

Step 6

Bring the soup to a boil over medium-high heat, then reduce the heat to low to maintain a gentle simmer.

Step 7

Cover the pot with a lid, leaving it slightly ajar. Let the soup cook for 60-90 minutes, stirring occasionally, until the split peas and barley are tender and the soup reaches a thick consistency.

Step 8

Remove the bay leaf and adjust seasoning with additional salt and pepper, if needed.

Step 9

Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve warm.

Nutrition Facts

Serving size	(2788.0g)

Amount per serving	% Daily Value*
Calories	1931.5

Total Fat 34.5g	0%
Saturated Fat 5.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 10143.8mg	0%
Total Carbohydrate 338.7g	0%
Dietary Fiber 94.4g	0%
Total Sugars 42.9g
Protein 78.8g	0%

Vitamin D 0IU	0%
Calcium 430.3mg	0%
Iron 19.1mg	0%
Potassium 4784.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 15.7%

Protein: 15.9%

Carbs: 68.4%