Rinse and sort split peas and barley, removing any debris or stones. In a soup pot, saut garlic, carrots, celery, and onion in oil. Once the onion is translucent, add split peas, barley, a bouillon cube, coriander, basil, thyme, and water. Bring the mixture to a boil and then reduce the heat to low and cover. Let the soup cook for 90 minutes. Add the smoked salt, pepper, salt to taste, and serve.
Difficulty: ................. beginners
Preparation: ............ about 90 minutes
Servings: ................. 8
1 tsp extra virgin olive oil (or 1 Tbsp water)
2 garlic cloves, minced
2 carrots, chopped
2 celery stalks, chopped
1 small onion, chopped
1 cups split peas, green or yellow
cup pearl barley (Brown rice also works, but the soup will be a bit more watery since it doesn't absorb as much water.)
4 cups water
1 vegan vegetable bouillon cube
tsp coriander
tsp dried basil
tsp dried thyme
tsp smoked salt or liquid smoke (optional)
Salt and pepper, to taste
Health info:
Calories: 133
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