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Creamy Celery Soup with Barley and Split Pea

What you need: 

1 large, or 2 small onions, chopped
approx 5 stalks celery, chopped (can use the pale inside bits too)
3 tablespoons olive oil
1/2 cup pearl barley
1/2 cup dried split peas
veg bouillon or 6 cups broth
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper to taste

What you do: 

This is a super easy and very tasty comfort soup.
Saute the onion in olive oil in a medium sized soup pot.
Add basil and oregano when onion becomes translucent. Add the chopped celery and saute for one more minute, stirring.
Add peas and barley and stir to coat with oil. Add broth. Broth should be enough to make soup look quite watery as the barley and peas will absorb a lot. I usually use around 5-6 cups as I like a thick, almost stew-like consistency. Add more water if you want it soupier.
Bring to a boil and simmer on low, covered for 45 minutes or until peas and barley are very soft. Add salt and pepper to taste.
Beautiful to eat this soup on a cool evening with some crusty bread. Also tastes perfect with a tofu sour "cream" dollop.

Preparation Time: 
15 minutes, Cooking time: 45 minutes
Cooking Time: 
45 minutes
Recipe Category: 


This was really tasty and super easy to make.  I added garlic to my sauteeing onions, and 2 bay leaves to the soup while simmering.  I did use 6 cups of water. ..  but mine was not "soupy" at all!! (I followed directions exact with the exception of my additions).

Overall it was really good, maybe I will try to add more water next time. Thanks for the yummy recipe.

Served with lefter over toasted "Fabuleux Crusty French Bread" -


This soup is really good! I subbed quinoa for the barely because I didn't have any barley and it turned out great!

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