Recipes

Barley and Split Pea Soup with Carrots

:20 min

:1 hr 50 min

Serves 6 to 8

1 tbsp Longo’s 100% Pure Canola Oil

2 large onions, chopped

3 cloves garlic, minced

1 tsp salt

3/4 tsp each Longo’s Dried Thyme, Dry Mustard and Pepper

1 cup yellow split peas, rinsed

2 cartons (946mL each) Longo's Essential Low Sodium Vegetable Broth

2 cups water

1 Longo’s Bay Leaf

1 1/2 cups pearl barley

6 carrots, halved lengthwise and sliced

4 ribs celery, sliced

1/4 cup chopped fresh dill

•Heat oil in Dutch oven over medium heat. Add onions, garlic, salt, thyme, dry mustard and pepper; cook, stirring, for 5 minutes. Stir in split peas. Add broth, water and bay leaf. Bring to a boil, skimming off foam. Reduce heat and simmer, covered, for 30 minutes.
•Stir in barley. Cook, covered, for 15 minutes. Stir in carrots and celery. Cook, covered, for about 45 minutes or until vegetables and barley are tender. Remove bay leaf. Stir in dill and season with additional salt and pepper, if desired.

This soup will thicken if made ahead. Add water or more stock to thin when reheating.

Per serving (1/8th recipe): 400 calories