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, 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
Instructions
- Add onions to a large hot pot and sauté until they begin to caramelize.
- 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.
- Add the split peas, barley, seasonings and enough broth/water to achieve desired consistency. Stir well to combine.
- Bring soup back to boil and serve hot.
- Left over soup will get thick after it is chilled.