Split Pea Barley Soup - California Pizza Kitchen Style

 Split pea soup is one of those foods that looks gross but tastes good. This soup is vegetarian but has all the protein/grain combination that makes it a viable whole meal. The addition of the vegetables and barley gives it a better consistency than most plain split pea soups. Try it out!

	California Pizza Kitchen Dakota Smashed Pea and Barley Soup By Todd Wilbur

2 cups split peas
6 cups water
2 14.5-ounce cans vegetable broth (4 cups)
1/3 cup minced onion
1 large clove garlic, minced
2 teaspoons lemon juice
1 teaspoon salt
1 teaspoon granulated sugar
1/4 teaspoon dried parsley
1/4 teaspoon white pepper
dash dried thyme
1/2 cup barley
6 cups water
2 medium carrots, diced (about 1 cup)
1/2 stalk celery, diced (1/4 cup)

1. Rinse and drain the split peas, then add them to a large pot with 6 cups of water, vegetable broth, onion, garlic, lemon juice, salt, sugar, parsley, pepper, and thyme. Bring to a boil, then reduce heat and simmer for 75 minutes or until the peas are soft.

2. 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.

3. When the split pea mixture has become a thick soup, use a handheld blender to puree the peas until the mixture is smooth. You may also use a standard blender or food processor for this step, pureeing the soup in batches. Alternately, if you like, you may skip this step, keeping the soup rather chunky. It's still good this way, just not as smooth as the real thing.

4. 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.

Makes 8 servings.

In Pictures

I didn't have enough split peas so I substituted some yellow and red lentils too, worked great.

If you buy quick cooking barley you can add it to the soup pot dry after pureeing the peas and simply add some extra liquid. Saves a pot!

I added extra carrots and celery but it's perfectly good the way the recipe is too.

*This recipe make a lot of soup. It does freeze well or you could halve the recipe.