Split Pea, Beef, and Barley Soup

Split Pea, Beef, and Barley Soup
David Prince
Yields Makes about 8 qts. (serving size: 1 cup) Total Time 2 hrs 45 mins
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.

Ingredients

 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
Nutrition Facts

Servings 0

Amount Per Serving
Calories 155Calories from Fat 19
% Daily Value *
Total Fat 3.3g6%
Saturated Fat 0.9g5%
Cholesterol 18mg6%
Sodium 401mg17%
Total Carbohydrate 21g8%
Dietary Fiber 3.8g16%
Protein 11g22%

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

How to Make It

Step 1
1

Heat oil in a 9- to 10-qt. pot over medium-high heat. Season beef with 1 1/2 tsp. salt and 1 tsp. pepper, then brown on all sides in two batches. Set aside.

Step 2
2

Add onions, leek, parsnips, celery, and remaining 3 1/2 tsp. salt and 2 tsp. pepper. Cook, stirring often, until onions soften, about 5 minutes. Return beef to pot and add split peas, lima beans, and 4 qts. water. Increase heat to high and bring to a boil. Reduce heat to a simmer and cook, uncovered, 1 hour, stirring occasionally.

Step 3
3

Add barley and simmer 45 minutes. Stir in carrots and cook 20 minutes more. Season to taste with additional salt and pepper.

Ingredients

 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

Directions

Step 1
1

Heat oil in a 9- to 10-qt. pot over medium-high heat. Season beef with 1 1/2 tsp. salt and 1 tsp. pepper, then brown on all sides in two batches. Set aside.

Step 2
2

Add onions, leek, parsnips, celery, and remaining 3 1/2 tsp. salt and 2 tsp. pepper. Cook, stirring often, until onions soften, about 5 minutes. Return beef to pot and add split peas, lima beans, and 4 qts. water. Increase heat to high and bring to a boil. Reduce heat to a simmer and cook, uncovered, 1 hour, stirring occasionally.

Step 3
3

Add barley and simmer 45 minutes. Stir in carrots and cook 20 minutes more. Season to taste with additional salt and pepper.

Split Pea, Beef, and Barley Soup
IngredientsDirections

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