Still to this day one of my all time favorite soups is CPK’s Dakota Smashed Pea and Barley Soup. Paige recently found the recipe online and decided to make it! It is SO easy to make and has no dairy in it! It’s a perfect soup to make on a lazy Sunday or over the holidays. ENJOY!
1 pound dried split peas, sorted and rinsed
½ cup pearl barley
2 quarts water
2 bay leaves
1 teaspoon salt
1 tablespoon soy sauce
1 tablespoon chopped fresh thyme (or ½ tablespoon dried)
2 teaspoons minced garlic
½ teaspoon rubbed dried sage
Large pinch ground cumin
1 ½ cups diced carrots
2/3 cup minced onion
1/3 cup finely diced celery
¼ cup thinly sliced green onion tops (optional, for garnish)
In large pot, combine peas, barley, water, bay leaves, salt, soy sauce, thyme, garlic, sage and cumin. Bring to a boil over high heat. Reduce heat to a low simmer, cover and cook about 20 minutes, stirring occasionally.
Stir in carrots, onion and celery. Cover and simmer until vegetable are tender, another 25 to 30 minutes. (Check periodically, adding small amounts of additional water if needed.) Discard bay leaves. Ladle soup into warmed soup bowls and garnish with green onion tops.