Soups

Split Pea Soup with Barley and Carrots

May 07, 2014

This is a recipe I came up with after eating the split pea soup at California Pizza Kitchen. It's a delicious vegan soup with bits of barley and carrot for added taste and texture.

2 cups split peas
1 medium onion, finely chopped
1-1/2 sticks celery, finely chopped
2 tablespoons olive oil
1 cup diced carrots
1/3 cup dried barley, one cup cooked (barley is not gluten free)
2 bay leaves
1 tablespoon Tamari soy
1-1/2 teaspoons salt
Black Pepper to taste

Using a large stock pot, sauté the onion in the olive oil until it is translucent. Add 8 cups of water to pot and bring it to a boil. Get a smaller pot, fill it with 4 cups of water and bring it to a...
See the full directions on my site

Nutritions

Calories
231

Sodium
346mg
14% DV

Fat
4g
7% DV

Protein
12g
24% DV

Carbs
34g
11% DV

Fiber
14g
56% DV

PER SERVING ^*

% DAILY VALUE^*

Fat

Saturated Fat 0.8600000000000001g 4%

Polysaturated Fat 0.8000000000000002g 5%

Monosaturated Fat 2g 18%

Cholesterol 0.9900000000000001mg 0%

Sodium 346mg 14%

Potassium 576mg 16%

Protein 12g 24%

% DAILY VALUE^*

Total Carbohydrate

Fiber 14g 56%

Sugar 5g 11%

Vitamin A 2793IU 55%

Vitamin B6 0.21000000000000002mg 10%

Vitamin C 3mg 6%

Calcium 43mg 4%

Iron 2mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Boiled Beans/Legumes Dairy-Free Vegan Lunch American Low-Fat High-Fiber Vegetarian