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


  • ½ cup barley, cook separate
  • ¾ cup split peas, cook separate and blend
  • 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 flavor seasoning
  • 1½ tsp salt, or to taste
  • sriracha or other hot sauce to taste, optional


  1. Add onions to a large hot pot and sauté until they begin to caramelize.
  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.