{"id":1985,"date":"2017-01-15T17:34:30","date_gmt":"2017-01-15T23:34:30","guid":{"rendered":"http:\/\/vegetatingwithleslie.org\/?p=1985"},"modified":"2017-04-20T14:20:32","modified_gmt":"2017-04-20T20:20:32","slug":"split-pea-soup","status":"publish","type":"post","link":"https:\/\/vegetatingwithleslie.org\/?p=1985","title":{"rendered":"Split Pea Soup"},"content":{"rendered":"
\"Split<\/a>
Split Pea Soup with Barley<\/figcaption><\/figure>\n

I’ve made split pea soup for many years, both green and yellow. When I make Green Split Pea Soup, I like to use potatoes, which I dice and add toward the end of the cooking time so they don’t completely dissolve. \u00a0Last week I didn’t much want to brave the cold so started thinking about what I could make with things I had on hand. I had just cleaned out and reorganized my bean, seed and nut cabinet so knew I had green split peas, check. Onions, check. Carrots, check. Vinegar, check. Cilantro, check. Seasonings, check. Potatoes, check.<\/p>\n

Only I didn’t have the potatoes I was sure I had. I didn’t find that out, though, until the soup was almost ready. I went to get the potatoes to prepare and throw in for the final cooking and found not one. I thought…I wonder how barley would taste in that instead? That was something else I noticed I had plenty of in my cleaned up and reorganized cabinet. I cooked up a cup of dried barley and added it — and yes! It was delicious. Going forward I’ll use it instead of potatoes.<\/p>\n

SPLIT PEA SOUP WITH BARLEY
\nIngredients<\/strong><\/p>\n