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Yellow split pea soup with barley and smoked meat
A thick yellow split pea soup with barley, smoked meat, carrots, and parsley root, simmered and seasoned with garlic and marjoram. Serves 6.
Save on PinterestRecipe at a glance
- Prep time
- 15 min
- Cook time
- 1 hr 15 min
- Total time
- 1 hr 30 min
- Servings
- 6 servings
- Difficulty
- Easy
- Cuisine
- Slovak
Split pea soup with barley is a thick winter soup: yellow split peas simmer with smoked meat and root vegetables, while barley makes it even heartier. Garlic and marjoram are added at the end. It is essentially a complete lunch in a bowl.
Ingredients
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Instructions
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Cook the peas and meat
45 minRinse the peas and place them in a pot with the smoked meat and bay leaf. Add 2 l water and cook for 45 minutes. Skim off the foam with a spoon.
Add the barley and vegetables
30 minAdd the rinsed barley and diced carrots and parsley root. Cook for another 30 minutes, until the barley is tender and the peas have broken down. Stir occasionally to prevent sticking.
Season the soup
10 minRemove the meat, dice it, and return it to the soup. Sauté the finely chopped onion in the lard, add the garlic and marjoram, and stir the mixture into the soup. Season with pepper, add salt to taste, and remove the bay leaf.
Tip: Wait until the end to taste the soup and add salt, since the smoked meat releases plenty of salt into the broth.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 383 kcal
- Protein
- 20 g
- Carbohydrates
- 43 g
- of which sugars
- 4.0 g
- Fat
- 15 g
- of which saturates
- 5.0 g
- Fiber
- 13 g
- Salt
- 1.9 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Hrachová polievka s krúpami a údeným mäsom
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