Dakota Smashed Pea And Barley Soup Recipes

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DAKOTA SMASHED PEA AND BARLEY SOUP

This recipe is from a California Pizza Kitchen cookbook and is delicious. It has NO FAT and is vegetarian...perhaps even vegan. Try it...you'll like it. The recipe calls for a large pinch of cumin, but Recipezaar wouldn't accept that description so I guessed it to be about 1/8 teaspoon.

Provided by Shelly Morton

Categories     Grains

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 14



Dakota Smashed Pea and Barley Soup image

Steps:

  • In a large pot or saucepan, combine first 10 ingredients. Bring to a boil over high heat. Reduce the heat to a bare simmer, cover, and cook for 1 hour, stirring occasionally.
  • Stir in the carrots, onion, and celery. Cover and simmer until the vegetables are tender, 20-30 minutes more. Discard bay leaves. Ladle into warmed soup bowls and garnish with the scallion greens.

1 lb dried split peas, sorted and rinsed
1/2 cup pearl barley
2 quarts water
2 bay leaves
1 -3 tablespoon salt, to your liking
1 tablespoon soy sauce
1 tablespoon fresh thyme, chopped (or 1/2 Tablespoon dried)
2 teaspoons garlic, minced
1/2 teaspoon dried sage
1/8 teaspoon cumin, ground
1 1/2 cups carrots, diced
2/3 cup onion, minced
1/3 cup celery, finely diced
1/4 cup scallion top, thinly sliced

CALIFORNIA PIZZA KITCHEN'S DAKOTA SMASHED PEA & BARLEY SOUP

From topsecretrecipes.com I've never even tried the soup at the California Pizza Kitchen, but it sounds good. I'm posting it as much for my reference as anyone elses! ;) Vegetable broth may be substituted for the chicken broth to make this soup vegan.

Provided by Roosie

Categories     Low Protein

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 16



California Pizza Kitchen's Dakota Smashed Pea & Barley Soup image

Steps:

  • Rinse and sort the split peas.
  • Add them to a large pot with 6 cups of water, chicken broth, onion, garlic, lemon juice, salt, sugar, parsley, pepper, and thyme.
  • Bring to a boil, reduce heat and simmer for 1-1 1/2 hours or until the peas are soft.
  • While the peas are cooking, combine the barley with 6 cups of water in a saucepan.
  • Bring to a boil, reduce heat and simmer for 1-1 1/2 hours or until the barley is soft and most of the water has been absorbed.
  • When the split pea mixture has become a thick soup, use a handheld blender to puree the peas until the mixture is smooth.
  • A standard blender or food processor may also be used to puree the soup in batches.
  • This step may also be omitted.
  • Drain the the remaining water from the barley and add the barley to the split pea mixture.
  • Add the carrots and celery and continue to simmer the soup for 15 to 30 minutes or until the carrots are tender, stirring occasionally.
  • Turn off the heat, cover the soup, and let sit for 10 to 15 minutes before serving.
  • Garnish each serving with the snipped green onion.

2 cups split peas
6 cups water
4 cups chicken broth (or 2 14.5 oz. cans)
1/3 cup onion, minced
1 clove garlic, minced
2 teaspoons lemon juice
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon parsley
1/4 teaspoon white pepper
1/8 teaspoon thyme
1/2 cup barley
6 cups water
2 medium carrots, diced (about 1 cup)
1/4 cup celery, diced
snipped green onion, for garnish

CHICKEN AND BARLEY SOUP

Make and share this Chicken and Barley Soup recipe from Food.com.

Provided by tannermom

Categories     < 4 Hours

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 14



Chicken and Barley Soup image

Steps:

  • Put 4 cups water and broths in pot. Add chicken, onion, garlic, bay leaf, salt and pepper. Bring all ingredients to a boil. Turn down heat to low and aloow soup to simmer for 1 hour.
  • Add vegetables and barley to soup pot. Return to a boil, decrease to low and simmer for another hour or two, until vegetables have desired texture.

Nutrition Facts : Calories 604.8, Fat 10.3, SaturatedFat 2.4, Cholesterol 181.6, Sodium 1243.2, Carbohydrate 52.8, Fiber 11.5, Sugar 7.5, Protein 74.7

4 cups chicken broth
4 cups vegetable broth
2 1/2 lbs boneless skinless chicken breasts
1 cup diced onion
1 tablespoon crushed garlic
1 bay leaf
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups peeled and cubed butternut squash
2 cups cubed zucchini
2 cups cubed summer squash
1 cup broccoli floret
1 cup chopped fresh mushrooms
1 cup barley

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