Simple Split Pea and Barley Vegetable Soup

Linda Dalton

By
@Stripey

It was a nasty, winter night and I was not about to bundle up and go food shopping. My pantry and fridge were looking rather anemic, but I figured I could come up with something that would satisfy my need for comfort food and warm me up from the chill coming through my old windows. A few fresh vegetables and some cans in my pantry did the trick. Sometimes you think this type of recipe will be a one time meal, but not so this time.I'll be making this again for sure.


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Rating:

Comments:

Serves:

3 to 4

Method:

Stove Top

Ingredients

2 Tbsp
unsalted butter
2 c
chopped celery
1-1/2 c
carrots, diced
1
large onion diced
2 clove
fresh garlic finely diced
2 tsp
old bay seasoning
4 oz
dried split peas
4 oz
raw barley
1 can(s)
14.5 oz low sodium, fat free chicken broth
1 can(s)
10.34 oz fat free condensed cream of chicken soup
1 can(s)
14.5 water or more if needed
salt and pepper
1 tsp
sriracha sauce

Directions Step-By-Step

1
In large sauce pan over low heat add butter and melt. Now add the celery, carrots, onion, garlic, and Old Bay Seasoning. Cook until vegetables become soft. Add chicken stock and split peas. Raise heat to a simmer and cook covered on low 30-40 minutes. Even though the pot is covered, the broth will mostly evaporate.
2
While the split peas are cooking make the barley in a separate pot. Add barley to boiling water and cook about 40 minutes. When time is up, drain barley and add to soup pot with split peas.
3
Add the can of cream of chicken soup and water. Stir until combined. Add salt and pepper and sriracha sauce. Heat to simmer and serve. This is a creamy soup that you'll make over and over again. So simple, inexpensive, hearty and delicious!

About this Recipe

Course/Dish: Cream Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American