California Pizza Kitchen
(Split) Pea and Barley Soup

One of the TOP two contenders for BEST split pea soup I've ever eaten! (My other favorite is from Amazing Meals!) - LuAnn

Yield: 6 to 8 servings

Ingredients

Soup

• 1 pound dried split peas, sorted and rinsed
• 1/2 cup pearl barley
• 2 quarts water
• 2 bay leaves
• 1 teaspoon salt
• 1 tablespoon soy sauce
• 1 tablespoon chopped fresh thyme (or 1/2 tablespoon dried)
• 2 teaspoons minced garlic
• 1/2 teaspoon rubbed dried sage
• Large pinch ground cumin
• 1 1/2 cups diced carrots
• 2/3 cup minced onion
• 1/3 cup finely diced celery

Finishing touch

• 1/4 cup thinly sliced green onion tops

Instructions

1. In large pot, combine peas, barley, water, bay leaves, salt, soy sauce, thyme, garlic, sage and cumin. Bring to a boil over high heat. Reduce heat to a low simmer, cover and cook about 20 minutes, stirring ccasionally.
2. Stir in carrots, onion and celery. Cover and simmer until vegetable are tender, another 25 to 30 minutes. (Check periodically, adding small amounts of additional water if needed.)
3. Before serving, discard bay leaves. Ladle soup into warmed soup bowls and garnish with green onion tops.

Notes

Aaron Ross, general manager of the California Pizza Kitchen, who shared this recipe said, "This soup is always on the menu. It's a vegan soup, it's healthy and it's virtually fat-free. It's probably our No. 1 seller. Even our meat-eating guests enjoy it!"

Attribution

Recipe from Milwaukee Journal Sentinel’s recipe request column, "You Asked for It."

Recipe provided by the general manager of the Bayshore California Pizza Kitchen; posted by LuAnn B. a.k.a. "Tofu Queen."