Dakota Smashed Pea and Barley Soup

Shelly Morton's Note:

This recipe is from a California Pizza Kitchen cookbook and is delicious. It has NO FAT and is vegetarian...perhaps even vegan. Try it...you'll like it. The recipe calls for a large pinch of cumin, but Recipezaar wouldn't accept that description so I guessed it to be about 1/8 teaspoon.

• Total Time: 1 hrs 45 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 30 mins

Ingredients:

Servings: 6

• 1 lb dried split peas, sorted and rinsed
• 1/2 cup pearl barley
• 2 quarts water
• 2 bay leaves
• 1 -3 tablespoon salt, to your liking
• 1 tablespoon soy sauce
• 1 tablespoon fresh thyme, chopped (or 1/2 Tablespoon dried)
• 2 teaspoons garlic, minced
• 1/2 teaspoon dried sage
• 1/8 teaspoon cumin, ground
• 1 1/2 cups carrots, diced
• 2/3 cup onion, minced
• 1/3 cup celery, finely diced
• 1/4 cup scallion top, thinly sliced

Directions:

1. In a large pot or saucepan, combine first 10 ingredients. Bring to a boil over high heat. Reduce the heat to a bare simmer, cover, and cook for 1 hour, stirring occasionally.
2. Stir in the carrots, onion, and celery. Cover and simmer until the vegetables are tender, 20-30 minutes more. Discard bay leaves. Ladle into warmed soup bowls and garnish with the scallion greens.

Reviews

[Helgaf]

My husband and I think it's delicious. Will definitely make it again.