Split Pea Soup with Beef and Barley
You may have seen lots of soup recipes like this one, but this one isn’t same old, same old! This split pea soup with beef is so hearty and filling, it’s truly a meal in a bowl!
I will be the first to admit that I have quite a few variations of this soup on my website, my chunky barley soup being one of them. This one that has the addition of flanken might seem unnecessary, but it is such a good type of soup, and every variation deserves a recipe of its own, and the meat here adds so much depth and flavor.
One of the things I struggled with when starting my website was knowing which recipes to put up from my Instagram page. I have over 1,300 recipes posted to my page, but posting recipes to Instagram is very different than posting on a website. Instagram is exactly like it sounds: instant. I can post a recipe for chicken and potatoes and six months later post the exact same recipe and people will be thrilled. But with a website, because it’s organized, categorized, and easily searchable, I need to be a lot more intentional with which recipes I post, and not put on multiple recipes that are too similar. On the flipside, though, I have noticed that when I post a recipe with a slight variation at the bottom, people don’t try it out. They want to see a brand-new recipe written out, rather than a tweak to an existing recipe.
In any case, when it comes to soups, I think all the variations are worth seeing! Each change or addition really turns it into a whole new soup, which is why I am quicker to post similar soups than other types of recipes.
This soup is so delicious and hearty! It is definitely a meal in a bowl. I’ll make it a huge pot for supper and serve it with some toasted crusty bread and everyone is happy and satisfied.
You can put this split pea beef soup up in the morning and let it simmer all day. Just make sure to keep an eye on the amount of liquid. The soup can get a little dry and thick if left on the fire too long — just add some water if you see that happening.
Split Pea Soup with Beef and Barley
Ingredients
- 1 Tbsp oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 small zucchini, diced
- ½ cup split peas or lentils
- ½ cup barley
- 1 lb flanken
- 6 cups chicken stock, or 2 Tbsp chicken soup mix dissolved in 6 cups water
Instructions
- In a 6-qt. pot, heat the oil. Add the onions and sauté until translucent, 5-7 minutes. Add carrots, celery, and zucchini, and sauté until soft, 15-20 minutes.
- Add split peas or lentils, barley, salt and pepper, and stir for a few minutes to toast. Add flanken.
- Add chicken stock. Bring to a boil then reduce to a simmer for 2-3 hours, or until meat is tender.
Notes
Recipe by Faigy Murray | https://mykitchenmystudio.com/split-pea-soup-with-beef-and-barley/
