Split Pea, Beef, and Barley Soup
You can never have too many main course recipes, so give Split Pea, Beef, and Barley Soup a try. One serving contains 431 calories, 29g of protein, and 17g of fat. This dairy free recipe serves 8. It is perfect for Autumn. A mixture of coarse kosher salt, pearl barley, onions, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 2 hours and 45 minutes.
Instructions
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.
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.
Add barley and simmer 45 minutes. Stir in carrots and cook 20 minutes more. Season to taste with additional salt and pepper.