Split Pea & Barley Soup
Split peas and barley are a delicious combination that creates a thick, hearty soup packed with protein, fiber, and whole grains. Split peas cook down into a naturally creamy broth while barley adds a pleasantly chewy texture. This budget-friendly soup is easy to make and tastes even better after a day in the refrigerator.
Prep Time: 15 minutes
Cook Time: 45-60 minutes
Yield: 6-8 servings
Ingredients
- 2 cups dried split peas, rinsed
- 2/3 cup pearl barley, rinsed
- 6 cups chicken broth
- 2 carrots, diced
- 2-3 celery stalks, diced
- 1 onion, chopped
- 2 bay leaves
- Salt and black pepper, to taste
- Optional: 1 teaspoon Italian seasoning, parsley, or dried oregano
Directions
- Rinse the split peas and barley under cool running water.
- Add the split peas, barley, chicken broth, carrots, celery, onion, and bay leaves to a large soup pot.
- Bring the soup to a gentle boil.
- Reduce the heat to low, partially cover the pot, and simmer for 45–60 minutes, stirring occasionally.
- Cook until the split peas are soft and the barley is tender.
- Remove the bay leaves.
- Season with salt, pepper, and additional herbs if desired. Learn more about choosing seasonings in our Herbs & Spices Lesson.
- Serve with homemade bread, crackers, or a fresh green salad.
Kid Chef Tip: Stir the soup occasionally while it cooks. Split peas naturally settle on the bottom of the pot and can stick if they aren't stirred from time to time.
Make It Your Own
- Add diced ham for a traditional split pea soup.
- Brown sliced smoked sausage and stir it into the finished soup.
- Add diced potatoes during the final 20 minutes for an even heartier meal.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Stir in chopped spinach or kale just before serving for extra color and nutrition.