2016

Zion Nat'l Park, Columbine

Split-Pea Barley Soup: One of my all time favorites!

This quick, easy, and fabulous-tasting soup is a welcome shift in cooking and eating that acknowledges the change of season, from summer to fall.

Time required: 1 hour total, but ONLY 15 minutes of your physical presence in the kitchen is required!

Ingredients:

1 cup dried split peas, rinsed
1 cup barley, rinsed
1 medium purple onion, diced
5 cloves garlic, crushed and chopped
2 carrots, sliced
2 celery stalks, sliced
cumin
pepper and salt to taste
olive oil

Directions:

  1. Place peas in a large pot with enough water so that the water line is 2 inches above the peas; bring to a boil, cover and simmer for 45 – 60 minutes. Keep an eye on the peas after 45 minutes, so they do not become overcooked and mushy!
  2. Place barley in a different pot with 2 cups of water, bring to a boil, cover and simmer for 30 minutes. Set aside.
  3. While the peas and barley are cooking, enjoy a glass of wine. Then sauté the onions in olive oil, on low until they are tender. Add in the garlic, carrots and celery, a tad of pepper and salt, and sauté for just a couple of minutes until the veggies start to soften but do not become overcooked.
  4. Add to the cooked peas: the cooked barley, and cooked veggies. Gently mix it all up. Sprinkle cumin—at least 1 teaspoon—but probably more to give it a divine flavor.  Add pepper and a smidge of salt to your preferred taste.

There are two types of cooks: those that measure ingredients and those that do not. Those that follow recipes and those that do not. I do not. I love being in the kitchen creating a masterpiece, and have been cooking from scratch for nearly 30 years! Eyeballing how much to add, tasting frequently to be sure that I am getting it right is part of the fun for me. If “winging it” does not feel right to you, by all means use recipes and measure away. I have to say that my husband, when eating a delicious meal that I have lovingly prepared, will often sigh and say, “well, I won’t be enjoying that meal again…”  What he means is that my meals do not taste the same way twice! Since I don’t use recipes or measure, I run the risk of not being able to recreate that fabulous meal the next time around. Life is an adventure!

1st Note: If you like soupy soup, you’ll want to have a water line remaining above the peas when they are done cooking—keep an eye on the peas while they are simmering to see if more water should added.  If you like porridge style soup, then you can let all the water slowly absorb and evaporate in the cooking.

2nd Note: This is a chunky soup, which is how my husband and I like it! If chunky is not your preference, you are welcome to put the yummy concoction into a food processor to gently blend it to your desired consistency.

3rd Note: I taste while I cook. It is important to test the consistency of the grains, legumes, beans, pastas, and veggies, as well as the flavors once you begin to add spices.

Final Note: When cooking grains such as barley, millet, rice, etc. the ratio is 1 part grain to 2 parts water. The cook time is typically 30 minutes, but not always…quinoa for instance is cooked in 12 – 15 minutes, as are oats, but polenta (coarse corn meal) takes at least 45 minutes. This is where playing around in the kitchen is recommended so that you will gain confidence, as well as practical understanding of time required to create a fabulous meal.

The Really Final Note: When combining bean or legumes and grains, as in this soup, you are ingesting an incredible amount of fiber and protein. Way to go! Think of all the possibilities in other yummy soups and casseroles in which you bring beans and grains together. I will include additional recipes of my favorites in upcoming newsletters.

Happy Eating!

Robin Mallery

Robin Mallery

Robin Mallery is passionate about food! Starting from where and how it's grown, to how far that food travels to the dinner table, to how it is prepared and savored...Robin blends shopping, cooking, and eating tips with her unique Kitchen Zen and mindful meals approach to enjoying real food.

While you are waiting for her to finish the upcoming book, "Kitchen Zen: The Journey to Nourish Body and Soul in Our Changing World", you can find Robin's sporadic blog posts here or on FaceBook.
Robin Mallery

5 Responses to “Split-Pea Barley Soup: One of my all time favorites!”

  • Rochelle:

    I adore pea soup and barley is one of my favorite grains. I can’t wait to try this.

    The only pea soup recipes I had were from before my surgery and they have a lot of delicious bacon or ham in them. But will never make those again.

    Thanks.

  • Robin Mallery:

    I have shared this recipe with many who associate split pea soup with ham… there’s something about the cumin that seems to take it’s place. This is a very hearty dinner soup! Enjoy.

  • Wendi:

    I have made this soup twice now and absolutely love it. It is so simple and easy to make and the result is a hearty, satisfying meal. This is one of my new favorite recipes! Thanks Robin.

  • Robin Mallery:

    Thank you Wendi, I am pleased that you are enjoying the ease and yummy-ness!

  • Conversion Valentin Yockers:

    post the fact of the issue. printed it, i really like discovering views that make sense and are useful in nature.

Leave a Reply

CommentLuv badge

“Robin brings dedication, focus, passion, and intellect to whatever endeavor she is pursuing. She does not just talk about good health, she practices it thoroughly every day of her life. When she talks to clients about healthy lifestyle choices, they are able to see the effects of healthy choices by observing the woman in front of them!”
Arthur S., Client

recipe link
more...balancedlife
more...real food
Blog Categories