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Home : Diabetic Recipes : Soups_and_Chowders

Green Split Pea and Barley Soup

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

Prep Time: 25 Minutes - Cost: $
Servings: 12 - Difficulty Level: 2
Ratings Rating: 5.00, 1 Votes | Read Comments
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Ingredients

  • 2 cups green split peas, rinsed and drained
  • 3 carrots, chopped
  • 3 or 4 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, if desired
  • 2 tsp. canola oil
  • 2 medium onions, chopped
  • 1/4 cup chopped fresh dill

Directions

  1. 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.
  2. In a nonstick skillet, heat oil. Saute the remaining 2 onions on medium heat until well-browned, about 6 to 8 minutes. Add onions to soup along with dill. Simmer soup 5 to 10 minutes longer. Discard bay leaf (and turkey carcass, if using).

Nutritional Information (Per Serving)
Calories: 152
Protein: 8 g
Sodium: 31 mg
Cholesterol: 0 mg
Fat: 1.3 g
Carbohydrates: 21 g
Exchanges: 1/2 Starch/Bread; 3 Vegetable

Source: MealLeaniYUMM!
Author: Norene Gilletz

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