This is my favorite split pea soup and I have made it countless times.
Dakota Smashed Pea and Barley Soup
(From the California Pizza Kitchen "Pasta, Salad, Soups, and Sides" cookbook)
Makes 6 to 8 servings.
"I've had so many customers say they cannot believe that this soup is nonfat," reports Katie Cooper, a server at the CPK in Santa Barbara, California. "They say it tastes too good to be healthy." We hear that again and again about this unusual version of good-old split pea soup, made more robust by the addition of barley, vegetables, and lively seasonings.
- 1 lb dried split peas, sorted and rinsed
- 1/2 cup pearl barley
- 2 quarts water
- 2 bay leaves
- 1 tsp salt
- 1 Tblsp soy sauce
- 1 Tblsp chopped fresh thyme (or 1/2 Tblsp dried)
- 2 tsp minced garlic
- 1/2 tsp rubbed dried sage
- Large pinch ground cumin
- 1-1/2 cups diced carrots
- 2/3 cup minced onion
- 1/3 cup finely diced celery
- 1/4 cup thinly sliced scallion greens
- In a large pot or saucepan, combine the split peas, barley, water, bay leaves, salt, soy sauce, thyme, garlic, sage, and cumin. Bring to a boil over high heat. Reduce the heat to a bare simmer, cover, and cook for 1 hour, stirring occasionally.
- Stir in the carrots, onion, and celery. Cover and simmer until the vegetables are tender, 20 to 30 minutes more. Discard the bay leaves. Ladle into warmed soup bowls and garnish with scallion greens.