Split Pea Soup With Barley
It's late fall and the weather has been cold, raw and windy. Time to take out that stock pot that's been stuffed in the pantry all summer and make some chunky, thick and hearty SPLIT PEA SOUP! Although this Split Pea Soup takes a good two hours to simmer, the recipe does go together rather quickly, and your house will smell heavenly while it merrily bubbles away! Ultimate cold weather comfort food at its best!
This SPLIT PEA SOUP is very chunky with barley and carrots. The longer it sits, the thicker it gets! Even though my recipe for Split Pea Soup, found here at Suite101, is vegetarian, don't let that scare you meat eaters away! You'll probably notice by the pictures that I added kielbasa to it at the very end. The recipe makes a large amount, so I cut up one pound of turkey kielbasa, but you can use any variety you like best. Serve the soup with hunks of fresh French Bread to sop up the bottom of the bowl.
SPLIT PEA SOUP WITH BARLEY freezes real well, so make a big batch, portion it out in Ziploc containers and you'll have a few lunches for the rest of the week! Bon Appetit!