Split Pea Soup with Barley

In this version of Split Pea Soup you have a creamy smooth base from the split peas, the vegetables are chunky and the barley adds a chewy texture. To achieve this the barley and split peas are cooked separately.

Yield: about 12 cups

Ingredients

• ½ cup barley, cooked separate instructions how to cook
• ¾ cup split peas, cooked separate, instructions how to cook
• 1 cup onions, chopped
• 2 cloves garlic, minced
• 1 cup celery, diced
• 1 cup carrots, diced
• 1 cup potatoes, diced
• 4 cups water, divided
• ½ cup Chicken Flavored Seasoning
• 1½ tsp salt, or to taste
• sriracha or other hot sauce to taste, optional

Instructions

1. In a large pot add onions. Sauté until they begin to caramelize. Learn how to sauté without oil.
2. Add the garlic, and stir about briefly to cook. Add the celery, carrots, potatoes, and 2 cups of the water. Bring to boil and cook until vegetables are tender.
3. Add the split peas, barley, seasonings and enough broth/water to achieve desired consistency. Stir well to combine.
4. Bring soup back to boil and serve hot.
5. Left over soup will get thick after it is chilled.