Barley and Smashed Pea Soup


1 lb. Dried split peas (rinsed and drained)
1/2 c. Pearl barley
2 qts. Water
1 Bay leaf
1 t. Sea salt
1 T. Braggs LIquid Aminos
1 T. Thyme (fresh, chopped fine or 1/2 T. dried)
2 t. Garlic (minced fine)
1/2 t. Dried sage
1/8 t. Cumin (ground)
1-1/2 c. Carrots (diced)
1 c. Onion (minced fine)
1/2 c. Celery (diced fine)


In a large pot, combine split peas, barley, water, bay leaves, salt, Braggs Liquid Aminos, thyme, garlic, sage, and cumin; bring to a boil over high heat. Reduce heat to maintain constant “simmer”; cover; cook approximately 1 hour, stirring occasionally. Stir in carrots, onion, and celery; replace lid; simmer until vegetables are tender, about 30 minutes. Remove bay leaf; serve hot.

Yields: 20 1/2-cup servings.

Nutritional Information:

Per Serving: Calories: 59; Fat: 0 g; Sat. Fat: 0 g; Sodium: 18 mg; Carbs.: 11 g; Dietary Fiber: 3.5 g; Protein: 3 g.

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