Prep 5 mins
Cook 2 hrs 30 mins
This delicious soup is from my friend Jane's Mom. It's perfect on a fall or winter day. You need some cooked, pureed veggies (I get them from chicken soup like: celery, carrots, onion and maybe parsnip or turnips; About a quart or less. If you don't have any from soup, boil some veggies and puree them! I got between 5-6 quarts with this recipe. Make sure to stir all the way to the bottom of the pot while it's cooking because it could stick and burn!
- 2 lbs dried peas, green, split, any brand, rinsed
- 2 (6 ounce) packages split pea soup mix, Manischewitz is good, reserve seasoning packets
- 1⁄3 cup pearl barley
- 1 tablespoon chicken bouillon granule
- 1 tablespoon sugar
- pepper, to taste
- 1 -2 teaspoon salt (I use 2 tsp.)
- 1 bay leaf
- 1 quart vegetables, pureed, reserved from chicken soup, thawed if frozen
- 1 (40 ounce) can chicken broth, College Inn is a good brand, can use 3-4 (10 1/2 oz.)
- water, if needed (I didn't need it)
- Take an 8 quart pot, and add the plain split peas, the split pea soup mixes (but not the seasoning packets), and the pearl barley.
- Add in 3 quarts of water; bring to a boil with the lid tilted, because it could boil over; once it boils, lower heat to keep at a simmer where the soup "just breaks a bubble.".
- Cook this on a slow flame, for 1 1/2 to 2 hours, stirring often to prevent sticking. It will be thick.
- Now add the chicken bouillon granules, sugar, pureed reserved vegetables from a previous chicken soup, bay leaf, chicken broth, and the reserved packets from the Manischewitz mixes (mixed with a little water).
- Add salt and pepper.
- Continue to cook for another half hour; stirring often.
- You can add water to the soup if it gets too thick. Mine was perfect.
- Remove bay leaf and discard.
- Serve warm or if freezing, let the soup rest, off the burner, and once it cools to a room temperature, you can put it into quart containers to freeze.