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Split Pea, Beef, and Barley Soup

David Prince
Total time 2 hrs, 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.


  • 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

Nutrition Information

  • calories 155
  • caloriesfromfat 19 %
  • protein 11 g
  • fat 3.3 g
  • satfat 0.9 g
  • carbohydrate 21 g
  • fiber 3.8 g
  • sodium 401 mg
  • cholesterol 18 mg

How to Make It

  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.