Split Pea, Beef, and Barley Soup

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

Preparation

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