David Prince
Total Time
2 Hours 45 Mins
Yield
Makes about 8 qts. (serving size: 1 cup)

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.

How to Make It

Step 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.

Step 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.

Step 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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