Split Pea and Barley Soup is a delicious, diabetes-healthy soup that the entire family will love. And it tastes great any time of the year. You can’t go wrong with a bowl of healthy vegetables.

Split Pea Barley Soup Prep Time: 15 min
Cook Time: 90 to 120 min
Ready In: 90 to 120 min

Servings: 12

2 cup Green Split Peas, rinsed and drained
3 medium Carrots, chopped
3 medium stalks Celery, chopped
1 medium Onion, chopped
12 cup Water, Chicken or Vegetable broth
½ cup Pearl Barley, rinsed and drained
1 medium Bay Leaf
1 pinch Salt and fresh Ground Black Pepper, to taste
2 medium Cloves Garlic, if desired
2 tsp Canola Oil
2 medium Onions, chopped
¼ cup chopped Fresh Dill

In a large soup pot, combine split peas, carrots, celery and 1 onion with water. Bring to a boil. Stir in barley, bay leaf and garlic, if using. Reduce heat and simmer partly covered for 1-1/2 to 2 hours. Stir occasionally. Add salt and pepper to taste.
In a nonstick skillet, heat oil. Sauté the remaining two onions on medium heat until well-browned, about 6 to 8 minutes. Add onions to soup along with dill. Simmer soup five to ten minutes longer. Discard bay leaf.
Reheats and/or freezes well. If soup gets thick, add a little water or broth.

Tips & Notes
Summer doesn’t usually seem like a good time to have a hot bowl of soup. If you are planning a mountain camping trip during the hot days of summer to cool off, take a frozen container of Split Pea and Barley Soup with you. It will help keep your cooler chilled, and when it thaws out, it will taste wonderful on one of those chilly nights in the mountains.

Nutritional Information Per Serving
Calories: 152
Total Fat: 1.3g
Cholesterol: 0mg
Sodium: 31mg
Total Carbohydrates: 21g
Protein: 8g

Source: DiabetesCare.net

If you found this post delicious, please leave a comment on the page.

Print Friendly, PDF & Email

Filed under: Recipes for Diabetics

Like this post? Subscribe to my RSS feed and get loads more!