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
How to Make It
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.
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.
Add barley and simmer 45 minutes. Stir in carrots and cook 20 minutes more. Season to taste with additional salt and pepper.