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Smashed Pea and Barley Soup


1 lb green split peas (rinsed and drained)
1/2 c pearl barley
8 c water
2 bay leaves
1 tsp salt
1 tbsp soy sauce
1 tbsp chopped fresh thyme ( or 1/2 tbsp dried)
2 tsp minced garlic
1/2 tsp rubbed dried sage
Large Pinch ground cumin
1 1/2 c diced carrots
1/2 c minced onion
1/2 c finely diced celery
1/2 c thinlly sliced scallions

1 bottle Cholula Hot sauce to top
Grated parmesean cheese to top


This soup is 100% Fat Free (excluding any cheese topping) and can be found at any California Pizza Kitchen. I liked this soup so much, I decided to get the recipe.

In a large pot, combine the split peas, barley, water, bay leaves, salt, soy sauce, thyme, garlic, sage, and cumin. Bring to a boil over high heat. Reduce the heat to a bare simmer, cover, and cook for 1 hour, stirring occasionally.

Stir in the carrots, onion and celery. Cover and simmer until the vegetables are cooked, about another 30 minutes. Discard the bay leaves. Ladle in bowl and top with scallions. I also add parmesean cheese and lots of hot sauce.


This is also very delicious when you include diced ham, bacon, or prosciutto. Simply dice some up and brown it before you add anything to the pot.

George Christidis