Split Pea And Barley Soup
|Chicken broth||6 Cup (96 tbs) (Either Homemade Or Canned)|
|Dried split peas||1 1⁄2 Cup (24 tbs)|
|Onion||1⁄2 Medium, coarsely chopped|
|Carrot||1⁄2 , coarsely chopped|
|Stalk celery||1 , coarsely chopped|
|Garlic||1 Clove (5 gm), minced|
|Pearl barley||1⁄2 Cup (8 tbs)|
|Freshly ground white pepper||To Taste|
In a 3-quart soup pot place broth, split peas, onion, carrot, celery and garlic.
Bring to a boil over medium-high heat; reduce heat.
Simmer, uncovered, for 1 hour.
In a food processor or blender container process soup a small amount at a time.
In a soup pot combine pureed soup and barley.
Bring to a boil; reduce heat.
Simmer for 30 to 40 minutes or until barley is tender.
Add salt and white pepper.
Serving size: Complete recipe
Calories 631 Calories from Fat 24
% Daily Value*
Total Fat 3 g4.1%
Saturated Fat 0.08 g0.41%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 4077.4 mg169.9%
Total Carbohydrates 124 g41.3%
Dietary Fiber 14.3 g57.1%
Sugars 21.5 g
Protein 37 g74.4%
Vitamin A 105.5% Vitamin C 20.7%
Calcium 6.2% Iron 3.4%
*Based on a 2000 Calorie diet