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Split Pea and Potato Barley Soup Recipe

With the new year starting, we know some of our diners will have started resolutions to make more mindful meal choices when dining out. We now offer an interactive nutrition guide that allows you to explore the Souplantation and Sweet Tomatoes menu based on your nutritional preferences and requirements. You can filter menu items by calorie count, protein content, allergens, dietary preferences, and more.

We also have a recipe that will allow you to make healthy choices when you cook at home too. This Split Pea and Potato Barley Soup recipe is categorized as Low-Fat (contains 3 grams of fat or less per serving) and Vegetarian (contains dairy or eggs, but no meat or meat products).

Split Pea and Potato Barley Soup

Time:
 1 hour, 30 minutes
Yield:
 20 cups

Ingredients

Canola oil 1/4 cup
Chopped yellow onion (¼” pieces) 2 1/2 cups
Chopped carrots (¼” pieces) 2 cups
Chopped celery (1/4″ pieces) 1 1/2 cups
Minced garlic 1 tbsp
Water 12 cups
dried green split peas 2 1/2 cups
Diced potatoes 6 1/2 cups
Barley 3/4 cup
Dried basil 3/4 tsp
Dried thyme 1/2 tsp
Black pepper 3/4 tsp
Bay leaves 2 leaves
Vegetable base 2 tbsp
Kosher salt 1 1/4 tsp
Chopped fresh parsley 3 tbsp

Directions

  1. Place oil, chopped onions, chopped carrots, and chopped celery into a pot. Sauté vegetables until soft.
  2. Add minced garlic to vegetables and stir together to combine. Sauté briefly until garlic is fragrant.
  3. Add water, dried split peas, diced potatoes, barley, dried basil, thyme, black pepper, bay leaves, vegetable base and salt.
  4. Bring mixture to a boil. Reduce heat and simmer for approximately 1 hour or until split peas and barley are soft and fully cooked.
  5. Turn off heat and stir in chopped fresh parsley.
  6. Remove bay leaves and serve.
  7. Season to taste with salt and pepper.

The soup develops more flavor after a day or two of sitting. Leftover soup keeps for a week.

Nutrition Information

Serving size:
 1 cup
Calories
: 160
Fat:
 2g
Saturated fat:
 0g
Trans-fat:
 0g
Sodium:
 800mg
Carbohydrates:
 35g
Fiber:
 10g
Sugar:
 4g
Protein:
 9g*

*Nutrition information may differ based on the specific ingredients/brands used

15 thoughts on “Split Pea and Potato Barley Soup Recipe”

    1. It is available on our website or you can grab a Make-It-Fit guide at our restaurants. I can also email you a version if you would like that. Please let me know!

      1. Can you provide the direct link that is on the web site? I think I’m just having a difficult time finding it! Thanks so much!

  1. Hi Mike S, I was at the restaurant last night and discovered the Banana Crunch Muffin Top (no sugar added) OMG I am in l.o.v.e.!! Please tell me there is a recipe available??

  2. Hi Mike!
    My husband and I are vegans, so we don’t eat dairy or eggs. We really appreciate that you are now labeling some items as vegan. We enjoyed the vegan soup – I think it was called Sweet Tomatoes and Onion. We wondered about the barley soup which was labeled as vegetarian. Now, reading your recipe, I still don’t see any reference to eggs or dairy in the ingredients, just in your first paragraph. (The soup with chipotle and spinach looked vegan but was labeled vegetarian, too.
    Could you help us understand?
    Thanks

  3. Could you tell me why the split pea potato barley soup would be labeled as vegetarian and not vegan? Alot of people in my family have chosen the vegan lifestyle to fight long term illness and asked the ingredients of the pea soup when we were there. This soup sounded vegan to me. Is this correct?

  4. I’m also vegan and wonder the same thing about many soups, if Souplantation wants to reply to the 2 other vegans who asked questions.

    1. I am also vegan and wondered the same thing and came find out that the Vegetable Base that is included in many of the Vegetarian soups, contains lactose, therefore makes the soup not vegan. Hope this helps!

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