Split Pea and Vegetable Soup Recipe

Name: Split Pea and Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups water; 1 ½ cups split peas; 2 bay leaves; ⅓ cup barley; 2 tablespoons sunflower oil; 1 cup onion, diced; 4 garlic cloves, minced; ¾ cup carrot, sliced; 1 cup potato, diced; 1 teaspoon thyme; 1 teaspoon basil; 1 cup celery, sliced; 1 teaspoon soy sauce; black pepper; ½ teaspoon caraway seed

Servings: persons

8 cups water
1 ½ cups split peas
2 bay leaves
⅓ cup barley
2 tablespoons sunflower oil
1 cup onion, diced
4 garlic cloves, minced
¾ cup carrot, sliced
1 cup potato, diced
1 teaspoon thyme
1 teaspoon basil
1 cup celery, sliced
1 teaspoon soy sauce
black pepper
½ teaspoon caraway seed

1
Bring water to a boil in a 4 quart soup pot.
2
Add split peas, bay leaves and barley.
3
Simmer, leaving cover slightly ajar, and cook 1 hour, stirring occasionally.
4
Heat the oil in a 10 inch frying pan and saute the onions, carrot, garlic and potato, with they thyme and basil until onions begin to brown.
5
Add celery and cook a few minutes more.
6
Add vegetables to soup pot.
7
Add soy sauce, pepper and caraway seeds.
8
Cook 45 minutes longer on very low heat, covered, stirring occasionally.

366

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 cups water, 1 ½ cups split peas, 2 bay leaves, ⅓ cup barley, and more.

Yes, Split Pea and Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Split Pea and Vegetable Soup

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