Split Pea, Beef, and Barley Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Two soups combine to bring the heartiness of split pea and the rich, nutty flavor of beef and barley to this recipe. The dish is based on a recipe from Lainey Feingold. Ingredients:
2 tablespoons olive oil |
2 pounds beef chuck, trimmed of excess fat and cut into 1 1/2-in. pieces |
5 teaspoons coarse kosher salt |
1 tablespoon freshly ground black pepper |
4 large onions, chopped |
1 leek, finely chopped |
2 parsnips, peeled and chopped |
5 stalks celery, chopped |
2 cups green split peas (one 16-oz. package) |
3/4 cup dried baby lima beans |
3/4 cup pearl barley |
5 carrots, peeled and cut diagonally into 1-in. pieces |
Directions:
1. Heat oil in a 9- to 10-qt. pot over medium-high heat. Season beef with 1 1/2 tsp. salt and 1 tsp. pepper, then brown on all sides in two batches. Set aside.
2. Add onions, leek, parsnips, celery, and remaining 3 1/2 tsp. salt and 2 tsp. pepper. Cook, stirring often, until onions soften, about 5 minutes. Return beef to pot and add split peas, lima beans, and 4 qts. water. Increase heat to high and bring to a boil. Reduce heat to a simmer and cook, uncovered, 1 hour, stirring occasionally.
3. Add barley and simmer 45 minutes. Stir in carrots and cook 20 minutes more. Season to taste with additional salt and pepper.
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