Smashed Pea and Barley Soup


2 cups split peas
6 cups water
4 cups vegetable broth
½ cup diced onion
1 large clove garlic, diced
2 tsp lemon juice
1 tsp iodized salt
1 tsp sugar
1 tsp dried parsley
¼ tsp ground white pepper
¼ tsp dried thyme
½ cup barley
6 cups water
2 medium carrots, diced
1 stalk celery, diced


Rinse split peas, and then add to a large pot with 6 cups water, vegetable broth, onion, garlic, lemon juice, salt, sugar, parsley, pepper and thyme. Bring pot to boil then simmer over medium low heat for 75 minutes (until peas are soft).

While the peas are cooking, combine the barley with six cups water in a saucepan. Bring to a boil then simmer over medium low heat for 75 minutes (until barley is soft).

Use a handheld or immersion blender to puree the split pea mixture into a smooth soup. You can also do this in a separate blender or food processor in small batches and then return to the large soup pot when finished.

Drain the barley in a colander and add it to the split pea mixture. Add the carrots and celery and continue to simmer for 15 to 30 minutes or until the carrots are just tender, stirring occasionally. Remove from heat and allow to stand for 10 minutes before serving. Garnish with chopped green onion.