Split pea soup is one of the tastiest ways to make sure kids get their vegetables. And this soup couldn't be easier, because it is made in the Crock Pot. Cooked barley is added to the soup right at the end for additional flavor and texture. This soup makes a great meal all on its own; just add a slice of Italian bread.
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Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours, 10 minutes
Yield: 6-8 servings
- 16 oz. dried split peas, picked over and rinsed
- 1 large onion, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1 Tbsp. soy sauce
- 6 cups water
- 3 medium carrots, peeled and diced, divided
- kosher salt and pepper, to taste
- 1/4 tsp. crushed red pepper flakes
- 3 cups cooked barley
- Place the split peas, onions, celery, garlic, soy sauce, water and all but 3/4 cup of the carrots in the slow cooker.
- Cover and cook on low 5-6 hours or high 3 hours.
- Remove cover, season with salt and pepper to taste. Add crushed red pepper flakes.
- Puree using an immersion blender. Or transfer to a regular blender or Vita Mix, and puree, in batches. Be careful to cover the top of the blender with a kitchen towel, so the steam doesn't burn your hands.
- Return soup to the slow cooker and stir in the remaining carrots. Cover and cook on low another 30 minutes to 1 hour, until carrots are tender.
- Stir in cooked barley. Taste and adjust seasonings.