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This Pea and Barely soup is warm and comforting. The lemon and poultry seasoning pair nicely to give lightness while the barley gives it body and heft to make it a suitable meal in a bowl. Serve with this Artesian No Kneed Bread and you've got a great cold weather meal.


2 cups split peas

4 cups water

4 cups vegetable broth (or 2 14.5 oz. cans) ( I use Better than Bullion No Chicken Chicken )

1⁄3 cup onion, minced

1 clove garlic, minced

2 teaspoons lemon juice

1 teaspoon salt

1 teaspoon sugar

1⁄4 teaspoon parsley

1⁄4 teaspoon white pepper

3/4 teaspoon poultry seasoning

1⁄2 cup barley

6 cups water

2 medium carrots, diced (about 1 cup)

1⁄4 cup celery, diced

snipped green onion, for garnish


1. Rinse and sort the split peas.

2. Add them to a large pot with 6 cups of water, chicken broth, onion, garlic, lemon juice, salt, sugar, parsley, pepper, and poultry seasoning.

3. Bring to a boil, reduce heat and simmer for 1-1 1/2 hours or until the peas are soft.

4. While the peas are cooking, combine the barley with 6 cups of water in a saucepan.

5. Bring to a boil, add a teaspoon of salt, reduce heat and simmer for 1-1 1/2 hours or until the barley is soft and most of the water has been absorbed.

6. When the split pea mixture has become a thick soup, use a handheld blender to puree the peas until the mixture is smooth. (A standard blender or food processor may also be used to puree the soup in batches.) Note: This step may also be omitted.

7. Drain the remaining water from the barley and add the barley to the split pea mixture.

8. Add the carrots and celery and continue to simmer the soup for 15 to 30 minutes or until the carrots are tender, stirring occasionally.

9. Turn off the heat, cover the soup, and let sit for 10 to 15 minutes before serving.

10. Garnish each serving with the snipped green onion.

This recipe makes soup that is very similar to the Dakota Smashed Pea soup served at California Pizza Kitchen. It is inspired by Food's copycat recipe . The photo and nutritional information is also from the Food's copycat recipe.



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