Split Pea and Barley Soup (Stove Top or Instant Pot)

Prep Time

10 minutes

Cooking Time

15 minutes

Yields

10 – 12 servings

Ingredients

  • Olive oil for sautéing
  • 1 onion, diced
  • 6 cloves garlic, chopped
  • 2 stalks celery, chopped
  • 2 cups dried split peas, rinsed and sorted
  • 1/2 cup hulled barley*
  • 8 cups vegetable broth or water
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1 Tbsp amino acids
  • 2 carrots, chopped
  • 2 Tbsp balsamic vinegar
  • 1/2 tsp dried sage
  • Additional salt, pepper, or amino acids to taste

Directions

Stovetop Method

  1. In a large pot, heat a splash of olive oil over medium heat. Sauté onion, celery, and garlic for 5 minutes, until softened.
  2. Add carrots, split peas, barley, broth, bay leaf, thyme, cumin, smoked paprika and amino acids. Stir well.
  3. Bring to a boil, then reduce heat to low and cover. Let simmer for about 45 minutes until peas and barley are tender.
  4. Stir in balsamic vinegar, salt and black pepper to taste, and additional liquid aminos to taste, if needed.

Instant Pot Method(Quick & Easy)

  1. Select Sauté mode and heat a splash of oil. Sauté onion, celery, and garlic for 2-3 minutes.
  2. Add carrots, split peas, barley, broth, bay leaf, thyme, cumin, smoked paprika and amino acids. Stir well.
  3. Seal the lid, set to Pressure Cook (Manual) on High for 15 minutes.
  4. Let instant pot natural release.
  5. Stir in balsamic vinegar, salt and black pepper to taste, and additional liquid aminos to taste, if needed

*Notes

The hulled barley should be soaked overnight OR use the quick soak method: Cover with boiling water, let sit for 1 hour, drain before cooking. 

The addition of hulled barley makes it extra filling and nutritious. This is different from pearled barley because it retains all of the nutrients found in the bran and the germ of the barley!

If all you have is pearled barley, that’s ok too. OR, you could use Buckwheat groats also for a great fiber and protein boost!