Easy Vegetarian Split Pea Soup with Barley
A soul-warming and delicious vegetarian split pea soup featuring smoked paprika and hearty pearl barley.
- Prep time
- 15 min
- Cook time
- 40 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons extra-virgin olive oil (plus more for serving)
- 1 large onion (diced small)
- 2 carrots (peeled and diced small)
- 3 cloves of garlic (minced)
- 2 teaspoons chopped fresh thyme or 1 teaspoon dried
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon smoked paprika (plus more for serving)
- 1 ½ cups yellow split peas (picked over and rinsed)
- ½ cup pearl barley
- 4 cups vegetable or low-sodium chicken broth
- 4 cups water
- Pinch of baking soda
- 1 bay leaf
- Coarse salt and freshly ground pepper
- 1 tablespoon soy sauce
- 1 tablespoon lemon juice (more to taste)
- 2 tablespoons chopped fresh parsley
Instructions
- 1
Heat oil in a large pot over medium heat. Add the onion and carrots and cook, stirring occasionally, until vegetables are tender and beginning to brown, about 5 minutes. Add garlic, thyme, smoked paprika and rosemary and cook for an additional minute.
- 2
Add split peas, barley, broth, water, baking soda, bay leaf and 1 teaspoon coarse salt to the pot. Bring to a boil and then reduce to a simmer. Continue to cook until peas are very soft and the barley is pleasantly tender and chewy, about 35-45 minutes.
- 3
Add soy sauce, lemon juice and parsley and season the soup to taste with salt and pepper. Serve, topped with a drizzle of olive oil and a sprinkle of smoked paprika.