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"The belly rules the mind."--Spanish Proverb

Dakota Smashed Pea and Barley Soup Recipe

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This recipe for Dakota Smashed Pea and Barley Soup is from My Mother's Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. dried split peas
6 c. water
4 c. low sodium chicken broth (or veggie broth)
1/3 c. minced onion
1 large garlic clove, minced
2 t. lemon juice
1 t. salt
1 t. sugar
1/4 t. white pepper
dash of dried thyme
1/2 c. barley
6 c water
2 medium carrots, diced
1/2 stalk celery, diced
chopped green onion
finely minced fresh parsley or cilantro
Directions:
Directions:
Rinse and drain the split peas, then add them to a large pot with 6 cups of water, broth, onion, garlic, lemon juice, salt, sugar, pepper and thyme. Bring to a boil, then reduce heat and simmer for 75 minutes or until the peas are soft.
While the peas are cooking, combine the barley with 6 cups of water in a saucepan. Bring to a boil, then reduce heat and simmer for 75 minutes or until the barley is soft and most of the water has been absorbed.
When the split pea mixture has become a thick soup, use a blender or hand held mixer to puree the peas until the mixture is smooth.
Drain the barley mixture in a sieve or colander and add it to the split pea mixture. Add the carrots and celery and continue to simmer the soup for 15 to 30 minutes or until the carrots are tender. Stir occasionally. Turn off the heat, cover the soup, and let it sit for 10 to 15 minutes before serving. Garnish each serving with a little chopped green onion and parsley or cilantro.
Personal Notes:
Personal Notes:
This is a "top secret recipes" version of California Pizza Kitchen's soup. It made me love split pea soup! Our family enjoys this weekly during the winter.

 

 

 

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