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Split Pea and Barley Soup

Diabetic Recipe

Split Pea and Barley Soup with carrots, celery, onion and pearl barley. Use chicken or vegetable stock.

Split Pea and Barley Soup

Recipe Ingredients

2 cups green split peas, rinsed and drained
3 carrots, chopped
3 stalks celery, chopped
1 medium onion, chopped
12 cups water, chicken or vegetable broth
1/2 cup pearl barley, rinsed and drained
1 bay leaf
Salt and pepper to taste
2 cloves crushed garlic
2 teaspoons canola oil
2 medium onions, chopped
1/4 cup chopped fresh dill


Recipe Directions

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. Saute 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 (and turkey carcass, if using).

Reheats and/or freezes well. If soup gets thick, add a little water or broth.

Nutrition Information

Recipe makes 12 servings
Calories: 152; Fat: 1.3g; Cholesterol: 0; Sodium: 31mg; Carbohydrates: 21g; Protein: 8g

Exchanges:  1/2 Starch/Bread; 3 Vegetable