Split Pea, Beef, and Barley Soup

 
yield8 portions

Two soups combine to bring the heartiness of split pea and the rich, nutty flavor of beef and barley to this recipe. The dish is based on a recipe from Lainey Feingold.

What you will need

2 tablespoons olive oil

2 pounds beef chuck, trimmed of excess fat and cut into 1 1/2-in. pieces

5 teaspoons coarse kosher salt

1 tablespoon freshly ground black pepper

4 large onions, chopped

1 leek, finely chopped

2 parsnips, peeled and chopped

5 stalks celery, chopped

2 cups green split peas (one 16-oz. package)

3/4 cup dried baby lima beans

3/4 cup pearl barley

5 carrots, peeled and cut diagonally into 1-in. pieces

(Nutritional facts 140 calories, 6.69 g fat, 10.13 g carbohydrates, 10.56 g protein, 29 mg cholesterol, 422 mg sodium)

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