Split Pea, Beef, and Barley Soup

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

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.
Ingredients you will need
PepperPepper
BeefBeef
SaltSalt
Cooking OilCooking Oil
Equipment you will use
PotPot
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.
Ingredients you will need
Lima BeansLima Beans
Split PeasSplit Peas
ParsnipParsnip
CeleryCelery
OnionOnion
PepperPepper
WaterWater
BeefBeef
LeekLeek
SaltSalt
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PotPot
3
Add barley and simmer 45 minutes. Stir in carrots and cook 20 minutes more. Season to taste with additional salt and pepper.
Ingredients you will need
Salt And PepperSalt And Pepper
CarrotCarrot
BarleyBarley

Equipment

DifficultyExpert
Ready In2 hrs, 45 m.
Servings8
Health Score34
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