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.

Ratings & Reviews

CarolNjus's Review

CarolNjus
October 31, 2011
N/A

etropiano's Review

etropiano
September 03, 2010
Absolutely delicious!! I made just a couple of modifications. I added a tablespoon of thyme and a couple of teaspoons of cornstarch to give it some body (I like my soups on the thicker side). However, feel free to ignore these suggestions. It will be delicious either way!