Yellow Split Pea and Barley Soup

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READY IN: 3hrs 30mins
SERVES: 24
YIELD: 7-8 quarts
UNITS: US

INGREDIENTS

Nutrition
  • 4
    cups yellow split peas (rinsed and drained)
  • 6
    carrots (preferably in slivers or matchsticks, chopped works)
  • 6
    stalks celery, chopped
  • 5
    medium onions, chopped
  • 1
    cup pearl barley, rinsed and drained
  • salt and pepper, to taste
  • 2
    garlic cloves, crushed
  • 1 12
    tablespoons oil (to saute the onions)
  • 5
    tablespoons instant chicken-style consomme soup and seasoning mix
  • water (for amount, see directions)
  • whole wheat croutons
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DIRECTIONS

  • In a large teflon coated frying pan over medium heat, saute 1/2 the onions with the oil until soft and dark brown.
  • Turn off heat.
  • Add crushed garlic.
  • Set aside.
  • Put carrots, celery, 1/2 of the chopped onions, split peas and the powdered chicken-flavored consomme into an 8 quart pot.
  • Fill with cold water till about 1 inch from top.
  • Cover and bring to a boil.
  • Once it has come to a boil, reduce heat, stir in bay leaves and barley.
  • Simmer covered for 2 hours (until all the liquid is and remains cloudy).
  • Stir in the onions and garlic and simmer for an additional half hour. Season to taste.
  • Sprinkle some croutons on top fo ladled soup and serve.
  • Or ladle into containers and refrigerate for up to a week or freeze for up to 6 months. To reheat, microwave on high until hot, add water if it is too thick and re-season if necessary.
  • Enjoy!
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